Every time I make Banana bread I tweak the recipe a little. The last time I made banana bread I had some blueberries in the fridge that needed to be used up so I threw them in, making the bread extra delicious.
I tripled the recipe on Friday and made 5 loaves, so this will make one very nice sized loaf, or two smaller ones.
When I notice the bananas are getting too ripe I pop them in a freezer baggie (having been peeled) and into the freezer until I am ready to bake the banana bread. They can stay in the freezer for a good two weeks. However, there will be extra liquid when defrosted so bear that in mind.
You will need:
3 overripe bananas
½ cup oil or ½ lb. margarine / butter
1 cup sugar
2 cups flour
1 tsp. baking soda
1 tsp. vanilla
½ tsp. salt
1 cup of blueberries (you can use strawberries, choc chips, walnuts etc)
Preheat oven to 350. Grease your loaf pan(s) with Pam.
Mash the bananas well – you don’t want it lumpy.
Add the oil/margarine, sugar, flour, baking soda, vanilla, salt, and eggs.
Mix with wooden spoon until dry ingredients are moistened and batter is not lumpy. Add berries, stirring ever so gently as you don’t want the berries to get smushed.
Pour batter into pans.
Bake for 1 hour and 15 minutes, or until the top is nicely browned.
This picture was taken on Friday. Soon after, one of the loaves was completely demolished. There is nothing quite like fresh hot bananaberry bread.