Below is my "Recipe of the day". This is a recipe that I almost forgot about. I collect many recipes that I want to try some day. I have tried this one... numerous times already... and I have made modifications to make it a real "Sallie recipe".
If I have buttermilk on hand, that is what I use, but more often than not, I do not... which never gets in the way of a good recipe for me. I put a tablespoon of apple cider vinegar in the cup before I measure my milk... so in this recipe that calls for 1/2 cup of buttermilk, I put 1 tablespoon of ACV in the cup first then fill the milk to the 1/2 cup mark. Instantly I have 1/2 cup of buttermilk.
I increased the nuts to a full cup and I use a full 2 cups of blueberries. I typically use frozen blueberries so I make sure that I take them out of the freezer just before I add them as I do not want my batter to turn blue when I am folding them in. Because I have maxed out the quantity of nuts and blueberries, this recipe makes 2 very full loaf pans of bread. A couple times I have used a third mini pan for the extra batter.
Blueberry Banana Bread
- 1⁄4 lb butter softened
- 3⁄4 cup brown sugar
- 2 eggs, slightly beaten
- 1⁄2 cup buttermilk
- 3 bananas, large overripe and mashed
- 3 cups flour
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 cup chopped pecans
- 1 -2 cup fresh or frozen blueberries
Sift dry ingredients together and mix into wet mixture. Do not overbeat.
Stir in nuts and blueberries.
Divide the mixture into 2 greased and floured loaf pans.
Bake at 325 degrees for 65-70 minute (test before removing from over) should be nicely browned.