I think it might officially be winter. Maybe it is just Pittsburgh, but it seems like fall came and went in about a week. Which is a huge bummer, since it is my all time favorite season (I’m so basic). Seriously though, East Coast falls cannot be beat. We drove to New York last weekend for a wedding, and the entire drive was so pretty. I am usually not one who enjoys road trips (especially ones that are six hours long), but the scenery almost made it worth it.
Now if only Pittsburgh will catch on and stop looking / feeling like winter.
When I’m cold, I crave comfort foods (like the beer cheese soup I made a couple of weeks ago). Bread, especially banana bread, definitely fits in to the comfort food category for me. If you can’t tell from my myriad of banana recipes, I have a thing for bananas. Usually classic banana bread will do it for me, but today I felt like jazzing it up a little with some blueberries. I couldn’t use fresh blueberries (Trader Joes was out of them), so frozen blueberries had to suffice.
The blueberry/banana combo is really great, and the bread is just as good as the classic if not better. The recipe I used as my base was this really highly rated one. The banana bread is moist, sweet, and very banana-y. I suggest you make this immediately and enjoy with a hot cup of coffee (or tea).
Blueberry Banana Bread
- 1⁄2 c (1 stick) butter
- 1 c sugar
- 2 eggs, beaten
- 3 bananas, mashed
- 1 1⁄2 c flour
- 1 tsp baking soda
- 1⁄2 tsp salt
- 1⁄2 tsp vanilla
- 1 c blueberries (if frozen, make sure to thaw & drain)
- Preheat oven to 350 degrees.
- Cream butter and sugar.
- Add in beaten eggs, bananas, and vanilla. Mix until thoroughly combined.
- In a separate bowl, mix together the flour, baking soda and salt.
- Add your blueberries to the flour mixture, and coat them with the flour.
- Fold the flour / blueberry mixture in to the the wet ingredients until just blended.
- Pour your batter in to a greased loaf pan.
- Bake for 55-60 minutes until top is golden brown and toothpick comes out clean.