Wednesday, March 25, 2009

Blueberry-Banana Bread

Linda Tebben combined elements of several quick-bread recipes, then added banana chips. This version is excellent spread with cream cheese. Prep and cook time: about 1 1/4 hours, plus 45 minutes to cool.

Makes 1 loaf; 10 servings
* 1 cup fresh blueberries, rinsed and drained, or frozen blueberries
* 2 cups plus one tablespoon all-purpose flour
* 3/4 cup granulated sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1 cup mashed ripe bananas (2 to 3)
* 1/2 cup low-fat buttermilk
* 6 tablespoons butter, melted and cooled
* 1 large egg
* Oatmeal Streusel

1. Preheat oven to 350°.
2. In a small bowl, gently mix blueberries with 1 tablespoon of the flour.
3. In another bowl, blend remaining 2 cups flour, the sugar, baking powder, baking soda, salt, and cinnamon.
4. In a third, large bowl, whisk bananas, buttermilk, butter, and egg to blend. Stir flour mixture into banana mixture just until evenly moistened; the batter will be stiff. Gently stir in blueberry mixture.
5. Spread batter level in a buttered 5- by 9-inch loaf pan. Sprinkle with oatmeal streusel and press in lightly.
6. Bake bread in preheated oven until a toothpick inserted in the center comes out clean, 60 to 70 minutes.
7. Let bread cool in pan on a rack for 10 minutes, then run a knife around edges to loosen. Invert bread onto a plate, remove pan, and turn over onto rack to cool completely, about 45 minutes.

Nutritional Information
Calories: 319 (31% from fat)
Protein: 4.8g
Fat: 11g (sat 6.8)
Carbohydrate: 51g
Fiber: 1.8g
Sodium: 347mg
Cholesterol: 48mg

recipes by:Linda Tebben, Menlo Park, CA, Sunset
photo:Tina Rupp


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