As promised, today I am sharing with you a new and even better variation on the Orange-y Banana Bread that I made a few months ago. My Oldest absolutely adores quick breads, and I have been baking so that I can keep several in the freezer as back-up so I don't have to bake them EVERY week.
As I was digging through my over-crowded freezer, I found a package of frozen blueberries. So, as Jimmy Neutron would say "Brain Blast!" - let's add a cup of blueberries to the already yummy banana bread and see what happens. Well, let's just say it was bursting with blueberries, and I think it was even better than before! The orange zest compliments not only the bananas, but also the blueberries.
The blueberries were well distributed throughout the bread, which I'm sure was due to tossing them with the flour mixture before adding the banana mixture to it. The flour coated them and kept them from all ending up at the bottom of each loaf. I hate when that happens.
The bread is moist and dense and is scrumptious when reheated and topped with a pat of butter. As mentioned, it freezes well, so save those brown bananas and make a couple batches and you'll have some delicious bread for several weeks (one mini loaf only last about a day and a half at my house).
My Oldest loved this bread and told me: "Mommy, you should write about this on your blog. It's the best!" How could I argue with that kind of compliment? I have to agree, I do love this bread even better with the blueberries added. I'm now trying to think up some other combinations that might work as well.
Here are some muffin recipes that might tempt you:
Katie at Good Things Catered is staying healthy with her Whole Grain Honey Apricot Muffins. Makes staying healthy so much easier with recipes like this one.
Shelby at The Life and Loves of Grumpy's Honeybunch, is starting of the new year with a muffin from none other that Dorie Greenspan. Her Orange Berry Muffins are bursting with blueberries!
Head over to Annie's Eats and you'll find some irresistable Raspberry Muffins! She brought a trio of muffins to her cousin, and I'm sure they were enjoyed within minutes!
3 over-ripe bananas, mashed
1 cup sugar
1 teaspoon grated orange zest
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
1/4 cup butter, melted
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup blueberries (if frozen, do not defrost)
Preheat oven to 350 degrees. Prepare 3 6-inch loaf pans by spraying with cooking spray, set aside.
Combine bananas, sugar, orange zest, orange juice, vanilla, butter and egg in a medium bowl. Stir until thoroughly combined.
Combine flours, baking soda and salt. Whisk to combine. Add bluberries and use a spoon or spatula to ensure they are coated with the flour mixture. Then, add the banana mixture and gently mix until just combined.
Pour into prepared pans. Bake for about 40-45 minutes or until the top springs back when lightly touched. Allow to cool for 5 minutes in pans, then remove to cool on wire racks.