I love baking, especially quick breads! I always have a few leftover bananas that ripen past their prime, so what do I do? Bake with them! Here is a staple recipe for the Thayer household…
Banana Blueberry Bread
Makes 2 loaves
1/2 cup butter (1 stick) softened
1 1/4 cup sugar
1 teaspoon vanilla extract
1 cup banana pulp mashed (about 3 ripe bananas)
1/4 cup blueberry nonfat Greek yogurt
1 1/2 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries, dusted in flour (fresh or frozen)
Preheat oven to 350 degrees.
In a large bowl with electric mixer on medium speed, cream together butter and sugar. Add eggs one at a time and mix well. Add vanilla extract, banana pulp, and Greek yogurt, mixing well after each ingredient.
In a separate bowl, mix flour, baking soda and salt to combine.
Gradually add flour to the wet ingredients and mix until just combined on low speed.
Fold in blueberries until well combined.
Pour batter evenly into 2 well greased loaf pans and bake for 32-35 minutes or until a toothpick inserted into the center of the loaf comes out clean.
If you and those around you can’t eat 2 loaves, share one with a neighbor or loved one. Hope you enjoy this as much as our neighbors and my late cousin Arthea did!