The finished product. Hot out of the oven. (55-60 minutes at 350 degrees.) I'm sorry, Emily, if this comes too late to help you out with your extra Traverse City blueberries. It is good bread, though. Worth buying more blueberries for if you're in a mood to bake something.
I have some very ripe, soft blueberries on hand. Blueberries do have a pretty long shelf life if refrigerated, but the softness of these bothers me a bit. So today I used a cup of them to make some blueberry, oatmeal, banana bread. The bread freezes well, and also keeps well in the refrigerator for quite a while.
This (medium) bowl has 1 5/8 cup of flour, 1/2 cup of regular cooking oatmeal, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt and 1 cup of blueberries in it.
This (small) bowl has about 3 mashed bananas in it -- less the part of a banana that I ate. About 1 cup.
This (large) bowl has 1 stick of margarine, 1 cup of white sugar and 2 eggs, beaten together. Add the bananas to this and beat, then fold in the dry ingredients. You could add a half cup of chopped nuts, too, if you like nuts in your bread. Put the batter in a greased bread pan, and bake it until it is done.
Cool the bread in the pan on a rack for about 10 minutes, or however long it takes to put up a blog post about it, then remove the bread from the pan and let it cool completely before storing it in the refrigerator or freezer. Or eating it.
I have some very ripe, soft blueberries on hand. Blueberries do have a pretty long shelf life if refrigerated, but the softness of these bothers me a bit. So today I used a cup of them to make some blueberry, oatmeal, banana bread. The bread freezes well, and also keeps well in the refrigerator for quite a while.
This (medium) bowl has 1 5/8 cup of flour, 1/2 cup of regular cooking oatmeal, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt and 1 cup of blueberries in it.
This (small) bowl has about 3 mashed bananas in it -- less the part of a banana that I ate. About 1 cup.
This (large) bowl has 1 stick of margarine, 1 cup of white sugar and 2 eggs, beaten together. Add the bananas to this and beat, then fold in the dry ingredients. You could add a half cup of chopped nuts, too, if you like nuts in your bread. Put the batter in a greased bread pan, and bake it until it is done.
Cool the bread in the pan on a rack for about 10 minutes, or however long it takes to put up a blog post about it, then remove the bread from the pan and let it cool completely before storing it in the refrigerator or freezer. Or eating it.
2 comments:
Oooh, looks yummy. And Andy froze quite a few of the blueberries, so we should be able to make this once it's cooler outside. Right now, we risk heat stroke if we turn on the oven at either of our apartments. Neither of us have air conditioners in the room where the oven is.
Thanks for sharing!
Yum. Even I feel like baking this!
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