Around here Mother’s Day should be called “Blueberry Day.” This year the treat was something very special, a wonderful blueberry banana bread. A great treat for a special day or a special person. Oh, so easy.
Over the years I have always made breakfast for my wife on Mother’s Day. Some of my best recipes are the results, usually involving blueberries. To find what my wife is thinking I sometimes hit up her Pinterest page. This time, I found a blueberry banana bread recipe, looked good and nice pictures, but not my banana bread. You see, I think my banana bread is the best banana bread ever.
So out comes the nuts, add in the blueberries, a little vanilla and you’re there.
An absolute five from Wifo.
Notes: Coating the blueberries with flour help keeps them from all sinking to the bottom.
Preheat the oven to 350, not convection.
Grease and flour a loaf pan with a tablespoon of butter and a little flour.
Rinse 1 cup blueberries (frozen is OK) and coat with one tablespoon flour.
Mix wet:3 tablespoon oil, 3/4 cup milk, one egg, 1/2 teaspoon vanilla. Mash in 2-3 over ripe bananas.
Mix dry: 2 1/2 cup AP flour, 1 cup sugar, four t baking powder, one t salt
Mix wet into dry and stir until combined
Add coated blueberries and mix just enough to distribute.
Transfer to the floured pan.
Bake for about one hour until toothpick comes out clean.
Remove from pan and cool on a rack.
June 20, 2016