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Please fave and comment on the original submission here: http://www.furaffinity.net/view/5167880/
This luscious and fruity dish sure looks delicious and tasty from the kitchens of
Sapphy
I make this regularly, it's made with fresh blueberries and lots of love! Hehe. I absolutely love anything that is blue. This is one of the types of desserts I can actually send in the mail, if anyone is interested.
It's pretty heavy like cake, but sliced easily like bread. Good with coffee in the morning.
~ Recipe ~
Banana-Blueberry Bread
- Ingredients -
Cooking spray to grease pans
3 very ripe medium bananas
1 1/4 cups granulated sugar
1/2 cup butter or margarine (1 stick), room temperature
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup fresh or frozen blueberries
- Directions -
1. Move the oven rack to a low position so that the tops of the pans will be in the center of the oven. Heat the oven to 350F. Spray just the bottoms of two 8x4-inch loaf pans with the cooking spray.
2. Peel the bananas and place in a medium bowl. Mash with a potato masher or fork to measure 1 1/2 cups.
3. In a large bowl, stir the sugar butter until well mixed. Stir in the eggs until well mixed. Stir in the mashed bananas, buttermilk and vanilla; beat with spoon until smooth. Stir in the flour, baking soda and salt just until moistened. Stir in the blueberries. Divide batter evenly between the pans; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pans and smooth top of batter. (If batter is not divided evenly, spoon batter from one pan to the other.)
4. Bake about 1 hour or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans on a cooling rack.
5. Loosen the sides of the bread from each pan, using a metal spatula or table knife. Carefully tip each pan on it's side on a cooling rack, then tap gently to remove bread from pan. Place the bread, top side up, on the cooling rack. Cool completely, about 2 hours, before slicing; cut with a serrated knife. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Optional: Sometimes I only like to make one loaf of the bread, so I half the ingredients and just use one pan. Works well with the same directions. ^.-.^
Enjoy your freshly baked fruity breadness! <3
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5167880/
This luscious and fruity dish sure looks delicious and tasty from the kitchens of
Sapphy******************************I make this regularly, it's made with fresh blueberries and lots of love! Hehe. I absolutely love anything that is blue. This is one of the types of desserts I can actually send in the mail, if anyone is interested.
It's pretty heavy like cake, but sliced easily like bread. Good with coffee in the morning.
~ Recipe ~
Banana-Blueberry Bread
- Ingredients -
Cooking spray to grease pans
3 very ripe medium bananas
1 1/4 cups granulated sugar
1/2 cup butter or margarine (1 stick), room temperature
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup fresh or frozen blueberries
- Directions -
1. Move the oven rack to a low position so that the tops of the pans will be in the center of the oven. Heat the oven to 350F. Spray just the bottoms of two 8x4-inch loaf pans with the cooking spray.
2. Peel the bananas and place in a medium bowl. Mash with a potato masher or fork to measure 1 1/2 cups.
3. In a large bowl, stir the sugar butter until well mixed. Stir in the eggs until well mixed. Stir in the mashed bananas, buttermilk and vanilla; beat with spoon until smooth. Stir in the flour, baking soda and salt just until moistened. Stir in the blueberries. Divide batter evenly between the pans; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pans and smooth top of batter. (If batter is not divided evenly, spoon batter from one pan to the other.)
4. Bake about 1 hour or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans on a cooling rack.
5. Loosen the sides of the bread from each pan, using a metal spatula or table knife. Carefully tip each pan on it's side on a cooling rack, then tap gently to remove bread from pan. Place the bread, top side up, on the cooling rack. Cool completely, about 2 hours, before slicing; cut with a serrated knife. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Optional: Sometimes I only like to make one loaf of the bread, so I half the ingredients and just use one pan. Works well with the same directions. ^.-.^
Enjoy your freshly baked fruity breadness! <3
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/5167880/
Category Photography / Tutorials
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