Last weekend when I was at the farmer’s market, I picked up a pint of beautiful blueberries. Add to that a few VERY brown bananas and the need to bake some bread overcame me tonight! Now, it wouldn’t be very fun to bake my usual recipe because I’ve shared that with you before. So, I turned to my trusted friend, Cooking Light.
I found a recipe for “Mom’s Banana Bread” that sounded like it would do the trick. Of course, I ended up making a few changes since I was baking with what I had on hand already. I subbed Greek yogurt for the sour cream for starters. Then, I just couldn’t help but add a teaspoon of orange zest to the wet ingredients because I love the fresh flavor it adds to blueberries and bananas. I tossed the blueberries with the flour mixture, and then added it to the wet ingredients as per the directions.
I liked that the recipe was already designed for baking in mini loaf pans. I like to put extras in the freezer for eating later when I don’t have time to bake.
|From Family, Friends and Food|
The bread turned out dense and jam-packed with blueberries. I couldn’t resist cutting a slice when it was still warm and I noticed the orange zest added just the right amount of bright flavor to the bread. Of course, cutting a quickbread when it's still warm results in a slightly squished slice of bread, but when you can see the steam rise from the blueberries and it's still moist from the oven it really doesn't matter if it's squished. You can find the recipe HERE on the Cooking Light website.
I'm keeping this one short and sweet (like me!), but will return with another recipe to share tomorrow!