Friday, 19 August 2011

Honeyed Banana-Blueberry Bread...

3/4 c. fresh blueberries (frozen should work as well)
1 3/4 c. all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. uncooked quick oats
1/2 c. honey
2 large eggs, beaten
1/4 c. Greek yogurt (fat free can work)
1 c. mashed ripe bananas

     Preheat the oven to 335 degrees and grease and flour a 9×5-inch bread pan. Sprinkle the blueberries with 1 tablespoon flour.
     Whisk the remaining flour together with the baking powder, salt, and oats in a large mixing bowl.
In a medium mixing bowl, mix the eggs, honey, yogurt, and banana mush.
     Add the liquid ingredients to the dry ones and mix with a wooden spoon, just until flour lumps are eliminated. Toss the berries into the bowl and fold them in gently, with just a couple of strokes.
     Pour the batter into the prepared pan and bake for 1 hour to 1 hour 15 minutes, until a tester inserted in the middle comes out mostly clean. The batter for this bread is very moist, so a little may cling to the tester even when it’s fully baked.
     Cool the bread completely, then wrap it up overnight before slicing and serving. Can be frozen.

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