National Banana Bread Day

February 23rd marks National Banana Bread day and so of course I had to celebrate. Instead of sticking to my tradiontal banana bread. I added blueberries and a cinnmon almond crunch on top. Delicious.

 

Blueberry Banana Bread

Ingredients:
 1 3/4 cups unbleached all-purpose flour 
 1 tsp baking soda
1/2 tsp salt
3 large very ripe bananas peeled and mashed- I rarely have extremely ripe bananas…instead I take mostly ripe bananas, put them in a pan and roast them at 375 for about 20 minutes, peel the skin, use the juice and perfection soon arrives)
2/3 cup blueberries (frozen and warmed with 1/4 cup sugar in a pan for about 3 minutes or until sugar is dissolved
8 TBS (1 stick) unsalted butter, melted and cooled slightly
2 large eggs
 3/4 cup packed light brown sugar
1 tsp vanilla extract
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Directions:
  • Adjust oven rack to middle position and heat oven to 350 degrees.
  • Grease 8 1⁄2 by 4 1⁄2-inch loaf pan with butter
  • Whisk flour, baking soda, and salt together in large bowl.
  • Mash bananas
  • Whisk in butter, eggs, brown sugar, and vanilla. Add blueberries and give a gentle mix.
  • Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Scrape batter into prepared pan.
  • Sprinkle sliced almonds that have been mixed with 1/2 tsp of cinnamon and 1 tsp of sugar
  • Bake until toothpick inserted in center of loaf comes out clean, ~60 minutes.
  • Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack.
  • Serve warm or at room temperature (with a little butter)

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