My friend Kara is coming to visit Ruby and me for breakfast tomorrow, so in her honor I baked a banana bread. But not just any banana bread; this one has some of those gorgeous fresh blueberries from our trip to Bybee-Nims Farm.
I found this recipe by doing a quick search, and with just a few personal touches (using half brown sugar vs all white sugar, adding oatmeal and vanilla, doubling the amount of blueberries) it's exactly what I was hoping for. Plus, it makes two loaves; enough for breakfast and snacks while Ed's parents are visiting.
Blueberry Banana Bread
1 cup butter
1 cup white sugar
1 cup brown sugar
2 1/2 cups flour
1 cup quick-cooking oats
1 tsp. Salt
1 1/2 tsp. Baking soda
3/4 cups sour milk (add 1tsp cider or white vinegar to 3/4 cup milk)
4 very ripe bananas, mashed
1 cup walnuts, toasted and broken by hand
2 cups blueberries, rinsed and drained
Preheat oven to 350F.
Butter and flour two bread pans.
Cream together butter and sugar. Add eggs one at a time, mixing between. Add vanilla and mix. Add sour milk to mashed bananas, then add to butter mixture.
Combine flour, salt, oats and baking soda. Add dry ingredients to wet mixture, mixing just until moistened.
Using a spatula, gently fold in walnuts** and blueberries. Bake for 45 minutes to an hour, checking for doneness with a wooden skewer.
Allow to cool in pan for 30 minutes, then gently remove and cool on rack.
**Since Ruby's too young for nuts, I added the walnuts to the remaining batter after I'd poured half the batter into one of the pans.