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Whole Wheat Banana Blueberry Nut Bread

24 Jan

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, softened at room temperature
  • 1 cup sugar
  • 3 ripe bananas, mashed
  • 2 eggs
  • 1 1/2 cups whole wheat flour, sifted
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup walnuts, chopped (or the nut of your choice)
  • 1 cup blueberries, fresh or frozen (if frozen, rinse and drain, to remove any ice)

Preheat oven to 350. Use Pampered Chef’s Stoneware Loaf Pan or butter a 9 X 5 inch loaf/bread pan.

In a large mixing bowl add the butter and sugar, blending together. Add the bananas and eggs, mix well. Sift and add to the mixture, whole wheat flour, baking soda, salt and baking powder. Stir in the walnuts and blueberries. Pour the batter into you loaf pan of choice and bake approximately 1 hour to 75 minutes. The bread is done when a toothpick inserted into the middle of the loaf comes out clean. Cool for 10 minutes in the pan, then turn the bread out onto a wire rack to continue cooling.

Tips: Don’t throw away your ripe bananas. Freeze them, just wrap your ripe bananas tightly in plastic cling wrap and freeze for later use. To defrost frozen bananas, let them come to room temperature, or microwave them 30 seconds to a minute on defrost. Just cut off one end and squeeze, the bananas slips right out of its natural container.

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5 Comments

Posted by on January 24, 2012 in Breads, Breakfast

 

Tags: , , ,

5 responses to “Whole Wheat Banana Blueberry Nut Bread

  1. Jim Kimbrough

    January 24, 2012 at 11:57 PM

    This looks Delicious Teri! I must make this! I will need to hide three bananas to ripen. They get eaten quickly in this household! I bought the blueberries and banana’s just to try your recipe. Thanks so much for creating your wonderful recipe sharing site!

     
    • flyfishbrat

      January 25, 2012 at 10:09 AM

      Thanks Jim, bought ingredients just to try the recipe…now that’s really flattering. Enjoy the bread, Mark loved it.

       
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    January 25, 2012 at 5:25 AM

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    • flyfishbrat

      January 25, 2012 at 12:29 PM

      Please tell your wife I thank her very much for following. Your wife can easily follow my blogs by clicking on the follow by email button or she can also follow on Facebook at Recipes from my kitchen. Thank you for relaying the message.

       
  3. Milton Retherford

    February 3, 2012 at 11:57 PM

    thank you for sharing with us, I conceive this website genuinely stands out : D.

     

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