This week’s cook book recipe is again, from Giada at Home. Banana bread is something that can be enjoyed any time of the day. This recipe intrigued me mostly because of the addition of the blueberries. The buttery banana bread really pops with the juicy, sweet blueberries.
Butter, for greasing the loaf pan
1 1/2 cups all-purpose flour, plus extra for dusting the loaf pan
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1 cup sugar
1/2 cup vegetable oil
2 large eggs, beaten
2 tsp vanilla extract
2 ripe banans, peeled and coarsely mashed to yield about 3/4 cup of mashed banana
1 cup fresh blueberries
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a loaf pan. Set aside.
In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon, and nutmeg. In a large bowl, beat the sugar, oil, eggs, and vanilla until blended. Stir in bananas and blueberries. Add the dry ingredients and stir just until blended.
Pour the batter into the prepared loaf pan. Bake for about 1 hour or until a knife comes out clean when inserted into the center of the loaf. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours.