Blueberry Banana Bread

     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

3 eggs

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

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Banana Bread, Healthier and even more delicious

  20180331_163946

   The flavors of Banana and Cinnamon come shining through in this quick and super easy banana bread recipe.  Replacing white flour with half wheat flour, adding healthy dates and walnuts give you extra fiber and nutrients.  A quick sprinkle of cinnamon sugar on top before baking gives a wonderful crunchy top.

Ingredients

  • 1 cup mashed over-ripe bananas (about 3 medium)
  • 2/3 cup sugar
  • 1/3 cup shortening
  • 2 eggs
  • 3 TBSP buttermilk
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ – 1 tsp cinnamon
  • 1 tsp vanilla extract
  • ½ cup AP flour
  • ½ cup whole wheat flour
  • ½ cup chopped walnuts
  • ½ cup chopped dates
  • Cinnamon/sugar mix to coat baking pan and extra for sprinkling on top of loaf

Instructions:  This is a quick bread and only takes a few minutes to prepare batter.  Preheat oven to 350* soon after beginning the recipe.

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 nuts and dates.  Mix 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 50-60 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.

BY Tika, for Chew Wanna Eat?

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20180331_155729

CABOT SODA CHEDDAR BREAD

This is Cabot Cheddar Irish Soda Bread's picture. All the other pictures are loaves I have baked and photographed.
This is Cabot Cheddar Irish Soda Bread’s picture. All the other pictures are loaves I have baked and photographed.

This bread is basically a quick bread, and it goes with almost anything.  I make it quite often, and serve it with chili, soup, tuna casserole, chicken, etc.  The only problem is that if you make it in the morning or afternoon, there’s a chance that it might be gone well before dinner time.  The crust is crisp and the bread is very moist. It can be baked in a round baking dish OR freeform like the above picture. I have posted both versions below.

This recipe is a child of Cabot Creamery and I will say that it is marvelous.  Their original recipe is posted below, but you all know that I simply cannot make anything without customizing it.  I have special additives which I will put in the Notes section.

Ingredients for Freeform loaf:

  • 2 1/2 cupsUnbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons cold CabotSalted Butter, cut into pieces
  • 8 ounces Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, grated & lightly packed (about 2 cups)
  • 1 cup buttermilk *
  • 1 large egg

Directions

  1. Preheat oven to 375°F. Coat baking sheet with nonstick cooking spray.
  2. In large bowl, whisk together flour, baking powder, baking soda and salt. Add butter and work in with fingertips until pieces mixture looks crumbly. Add cheese and toss to combine.
  3. In small bowl, whisk together buttermilk and egg. Add to flour mixture and stir until well combined.
  4. Turn dough out onto floured surface. Knead several times, then shape into smooth ball. Transfer to prepared baking sheet. I like to use parchment paper or a silicone baking sheet so the bottom doesn’t get too dark.
  5. Bake for 35 to 40 minutes or until golden and skewer inserted in center comes out clean. Serve warm or at room temperature, cut into wedges.

*Don’t have buttermilk?  Substitute ¾ cup plain yogurt and ½ cup milk.  – OR – Put 2 TBSP white vinegar in a 1 cup measure and fill the cup with milk.  Let sit for 15 minutes.

NOTES:  Cabot’s original loaf was freeform.  The above ingredients and preparation are for a freeform round loaf.

IF however, you would rather bake your bread in a round baking dish, feel free.  I do it all the time.  There is one slight change in the recipe, and that is to increase the buttermilk to 1 ¼ cups. Lightly grease your stoneware or other oven-proof vessel and put the dough in there.  The baking time will be the same. When the bread is done, run a butter knife around the edge to loosen it.  In ten minutes, dump the bread out onto a cooling rack.

OK, I promised to give you my additions to totally customize the flavor of this bread.  Add chopped pepperoni, jalapenos, onions, garlic, green peppers, sweet mini peppers, or whatever else strikes your fancy. My favorite little hint is to bake the bread for 20 minutes, and then sprinkle on about 1/3 additional cup of grated cheese.  It’s wonderful!

Support our farmers, please.

“Cabot is owned by 1,200 Dairy Farm Families throughout New York and New England. We manage four plants in three states, employing over 1,000 people, who make the best dairy products on the planet. Award-winning cheeses made with love and pride in Cabot and Middlebury, Vermont and Chateaugay, NY. The best premium butter churned with care in West Springfield, Massachusetts. And in Cabot, we’re also making light cheddars, flavored cheddars and rich Greek-Style Yogurt, cottage cheese and sour cream. Your purchases mean the world to our future.”

Pictured below are two of the loaves that I’ve baked

CABOT1 SODA CHEDDAR BREAD_crop CABOT IRISH SODA CHEDDAR WITH PEPPERONI_crop Cheesy Irish Soda Bread

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By Tika for CHEW WANNA EAT? 2015