I’ve been experimenting with additions to a traditional banana bread recipe and this morning I added some blueberries and sliced almonds to my basic recipe. The blueberries add a nice flavor and color, while the almonds lend just a touch of crunchy.
The best bananas to use are ones that are over-ripe. You can tell a banana is too ripe when the skin starts turning black. Don’t throw these away, they are perfect for baking with.
For the blueberries, either fresh or frozen work. Whenever I buy berries, anything I know I’m not going to be able to finish in time, I freeze. I then use these frozen berries in smoothies, muffins, breads, etc.
Here’s the recipe -
1/2 cup softened butter or margarine
1 cup granulated sugar
2 tbsp. apple sauce
1 cup mashed ripe bananas (3 medium)
1/2 cup blueberries (fresh or frozen)
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sliced almonds
Cream butter and sugar together. Add 1 tbsp of apple sauce at a time, beating till smooth. Blend in mashed bananas then the frozen berries.
In second bowl, stir flour with baking soda, baking powder, salt and nuts. Add to banana mixture stirring only to moisten. Transfer to greased muffins tins. Bake in 350 deg. F. oven for about 35-40 mins, until inserted toothpick comes out clean. Let stand 10 minutes. Remove from tins and place on cake rack to cool.
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