I am a sucker for banana bread. Sometimes I stare at the bananas in my fruit basket and will them to turn ripe so I can whip up a loaf. I like to dress it up once in a while by adding some chopped nuts into the batter, along with some dried fruit and chocolate chips. The more textures and colors the better in my book. When I came across this recipe online the other day, I did a happy dance in my living room. Seriously though, best combination ever. I cannot believe I never thought to throw some fresh blueberries in. Pure genius. That Giada knows what she is doing.
This bread is perfectly moist and the blueberries create a fresh burst of flavor in every bite. Not to mention beautiful eye candy. The aroma of this bread is out of this world. Literally makes your mouth water while it's baking away in the oven. Pair this with hot tea and some good reading material, and I'd say that is a pretty perfect way to start any day.
Blueberry Banana Bread
YEILD: One loafingredients:
Butter, for greasing the loaf pan
1 1/2 cups all-purpose flour, plus extra for dusting the loaf pan
1 teaspoon baking soda
1 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar
1/2 cup vegetable oil
2 large eggs, beaten
2 teaspoons vanilla extract
directions:
Place an oven rack in the center of the oven. Preheat oven to 350 degrees. Butter and flour a 9x5x3 inch loaf pan. Set aside.
In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon, and nutmeg. In a large bowl beat the sugar, oil, eggs, and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir until just blended.
Pour the batter into the prepared loaf pan. Bake until the center of the loaf comes out clean, about 1 hour. Cool 15 minutes. Remove loaf from pan and cool completely on a wire rack.
Recipe adapted from Giada De Laurentis
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