This is Blogathon post #21 of 48 in support of the David Suzuki Foundation
Tis the season for blueberries! Your grocer should be brimming with bulk packages of bluey goodness by now. Ours was, so we used half of our container to make our favourite summer baked good: blueberry-banana bread, care of our trusty Betty Crocker cookbook.
The one thing I’ve changed is the timing of the preheat. Most modern day appliances get to the set temperature in under 10 minutes. If that describes your appliance, follow the directions below. If you have an older oven that takes longer to heat up, preheat the oven as you grease the pans.
- 1 1/4 cups sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 1/2 cups mashed *very* ripe banana (3 medium ones should do it)
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup fresh (or frozen) blueberries
- Move oven rack to low position so that tops of pans will be in the centre of the oven. Grease bottoms only of 2 8″ loaf pans or 1 9″ loaf pan.
- Mix sugar and butter in a large bowl. [You can use your stand mixer from this point on, which is what we do.]
- Stir in eggs until well blended.
- Stir in banana, buttermilk, and vanilla and beat until smooth.
- Stir in flour, baking soda, and salt until just moistened.
- Stir in blueberries.
- Preheat oven to 350 F. Divide batter evenly between pans.
- Bake 8″ loaves for 1 hour or a 9″ loaf for 1 hour and 15 minutes, or until a toothpick inserted in centre comes out clean. Cool 10 minutes in pans on a wire rack.
- Loosen sides of loaves; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. [We usually can’t wait that long and start eating it as soon as it stops burning our tongues!]
- Wrap tightly and store at room temperature for up to 4 days or refrigerate up to 10 days.