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Tuesday, May 27, 2008

Blueberry Banana Bread


Overripe bananas seem to beg for salvation in the form of banana bread, don't they? And, I still have about a gallon bag full of frozen blueberries picked last season. Since the blueberry season is around the corner, I wanted to use them up as well. That's how this scrumptious bread came about.

This is a fairly reduced fat version where I used (0 trans fat) Canola Oil and brown sugar instead of butter and white sugar, without compromising the taste and texture. To give it a fairly rich aroma, I greased the pan with butter.

2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
3/4 cup dark brown sugar
½ cup canola oil
2 eggs beaten
2 or 3 ripe bananas, mashed
1 heaping cup of frozen blueberries
1 Tbsp butter

  1. Heat oven to 350°F
  2. grease a loaf pan with butter
  3. combine the dry ingredients in a bowl; stir in the oil and the beaten eggs till well incorporated; fold in the mashed bananas and frozen blueberries
  4. pour into the greased loaf pan and bake in 350°F oven for about 1 hour or until a toothpick inserted in the center comes out clean


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