Makes: 1 loaf
1 c. fresh or frozen blueberries
2 c. + 1 T. flour
3/4 c. sugar
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 c. mashed ripe bananas (2 to 3 bananas)
1/2 c. low-fat buttermilk (see tips)
6 T. butter, melted and cooled
In a small bowl, mix blueberries with 1 tablespoon of flour. In another bowl, blend remaining 2 cups flour, sugar, baking powder, baking soda, salt and cinnamon. In a another large bowl, whisk together bananas, buttermilk, butter and egg. Stir flour mixture into banana mixture just until evenly moistened, the batter will be stiff. Gently stir in blueberry mixture. Spread batter into a greased 9 x 5-inch loaf pan. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in the center comes out clean. Let bread cool in pan on a rack for 10 minutes, then run a knife around edges to loosen. Invert bread onto a plate, remove pan, and turn over onto rack to cool completely, up to 45 minutes.
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Tips: This is a perfect recipe for this time of year since blueberries are usually on sale and bananas ripen with lightening speed. If you don't have buttermilk, put 1/2 tablespoon of vinegar or lemon juice into your measuring cup, then pour in the milk up to the 1/2 cup mark. I made this for some friends who watched our kids last month while we went out for our anniversary. Since we usually don't pay friends who watch our kids (or take money from friends when we watch their kids), I like to be able to have a little something to say thank you. They told me that the bread was pretty much gone by the next morning.
Recipe from Firefly Blog