This bread rocks my socks! I know I have posted a lot of banana recipes, but I buy a lot of them with a little one in the house. He likes them and it's cheaper to buy them in bulk so I have to be creative with the ones that don't get eaten prior to being too ripe. I wish I could remember where I got this recipe but I copied and pasted it to my email many months ago without writing down where I got it from. This make 2 loaves and I always say I'm going to freeze one but my parents end up coming over the same days I've made this and so it gets demolished.
Make this today!
1 1/4 cups sugar
1/2 cup butter — softened
2 large eggs
1 1/2 cups mashed banana — 3 to 4 medium
1/2 cup buttermilk
1 teaspoon vanilla
2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 pint fresh blueberries — washed
1 cup walnuts — chopped (optional)(I use pecans)
Move the oven rack to a lower position so that the tops of the pans will be in the center of the oven. Preheat to 350ºF. Grease the bottoms only of two 9 x 5 x 3 loaf pans.
Beat the sugar and butter together in a mixing bowl until creamy. Add the eggs, banana, buttermilk and vanilla, and beat until smooth. Stir in the flours, baking soda, salt and cinnamon.
Gently fold in the blueberries and walnuts, if using. Pour into the prepared pans.
Bake at 350ºF for 50-60 minutes, or until a skewer inserted in the center comes out clean. Cool for 5 minutes in the pans on a cooling rack.
Gently loosen the sides with a knife and remove from the pans. Cool completely before slicing. Wrap tightly and store at room temperature for up to 4 days.
Alternatively, wrap well and freeze the bread, removing from the freezer the evening before serving.
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Per Serving (excluding unknown items): 90 Calories; 4g Fat (36.1% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 96mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.