Banana Bread with Blueberries
1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 large eggs
1 1/2 cups mashed very ripe bananas (3 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup fresh or frozen blueberries
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees F. Grease bottoms only of two 8x4 inch loaf pans or one 9x5 inch loaf pan with cooking spray.
2. In large bowl, stir sugar and butter until well mixed. Stir in eggs until well mixed. Stir in bananas, buttermilk and vanilla; beat with spoon until smooth. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Divide batter evenly between 8 inch pans or pour into 9 inch pans.
3. Bake 8 inch loaves about 1 hour, 9 inch loaf about 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.
4. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days or refrigerated for 10 days.
*** NOTES: I do not have loaf pans, so I poured it all into my cheesecake pan and baked it until a knife inserted in the center came out clean, about 1 hour 20 minutes. Worked great.
Also I greased the entire pan with spray, not just the bottoms.
I used margarine not butter.
I used milk, not buttermilk. Just a straight substitution, nothing fancy.
1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 large eggs
1 1/2 cups mashed very ripe bananas (3 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup fresh or frozen blueberries
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees F. Grease bottoms only of two 8x4 inch loaf pans or one 9x5 inch loaf pan with cooking spray.
2. In large bowl, stir sugar and butter until well mixed. Stir in eggs until well mixed. Stir in bananas, buttermilk and vanilla; beat with spoon until smooth. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Divide batter evenly between 8 inch pans or pour into 9 inch pans.
3. Bake 8 inch loaves about 1 hour, 9 inch loaf about 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.
4. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days or refrigerated for 10 days.
*** NOTES: I do not have loaf pans, so I poured it all into my cheesecake pan and baked it until a knife inserted in the center came out clean, about 1 hour 20 minutes. Worked great.
Also I greased the entire pan with spray, not just the bottoms.
I used margarine not butter.
I used milk, not buttermilk. Just a straight substitution, nothing fancy.
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