The flavors of Banana, Blueberries, and Cinnamon come shining through in this quick and super easy banana bread recipe. Replacing white flour with half wheat flour, adding healthy blueberries gives you extra flavor and nutrients. A quick sprinkle of cinnamon/sugar on top before baking gives a wonderful crunchy top crust .
INGREDIENTS: YIELDS Two 4 ½” X 9” PANS. (One to eat and one to freeze or Share)
1 ½ cups mashed over-ripe bananas (about 3 large)
1/3 cup + 1 TBSP sugar
½ cup Brown Sugar
½ cup shortening
¼ cup buttermilk (or 3 ½ tsp Milk and ½ tsp White Vinegar)
1 ½ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 – ½ tsp cinnamon
1 tsp vanilla extract
¾ cup AP flour
¾ cup whole wheat flour
1 cup Blueberries
Cinnamon/sugar mix to coat baking pan and extra for sprinkling on top of loaf.
1 tablespoon sugar
1/2 teaspoon ground cinnamon
Instructions: This is a quick bread and only takes a few minutes to prepare batter. Preheat oven to 350* soon after beginning the recipe. Mix the Cinnamon/Sugar mixture and set aside. Make the Buttermilk, and set aside. Coat the Blueberries in a few TBSP flour to keep them from sinking. Set aside.
Beat bananas in mixer bowl. A few lumps are ok. Put into a 1 cup measure and set aside.
In the same mixer bowl, cream the shortening and sugar until light and fluffy. Add the eggs and beat well. Add buttermilk, baking powder, baking soda, salt, cinnamon, and vanilla. Beat well. Add bananas and mix until incorporated.
Add flours last and mix until just blended. Over mixing will not give the best results. Remember this is a quick bread. Add Blueberries. Fold in quickly. I like to grease the loaf pan with butter. Something new I’ve been doing is to sprinkle some cinnamon sugar in the loaf pan after greasing it. The results are a slightly crunchy exterior. Pour batter into prepared pan.
Bake 45-60 minutes. Use toothpick test for doneness
Cool 10 minutes and turn out on rack to finish cooling.
NOTE: Using this recipe, you can make mini-muffins, regular muffins, mini bundt breads, etc.
Bananas are freezable right in their skins. If I don’t eat all mine, I throw them in a bag and pop them in the freezer and they are so handy to have when I want to make banana bread.
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By Tika for CHEW WANNA EAT? © 2018