Many years ago, near the end of a very long Minnesota winter, a couple of my grad school friends came over for a summer beach party. I think you'd need to experience how long a Minnesota winter is to fully appreciate that we weren't crazy to do this. We needed a break from snow and down coats, even if it was for just one night. We turned up the thermostat, wore shorts and short sleeves, put floor plants on the table, (for more of a tropical feel, of course) ate summer food and watched South Pacific. I've always known how to have a crazy, rockin' time.
A few weekends ago, I had almost the opposite party for myself. It has been such a mild winter that when I saw that it was supposed to actually snow one weekend, I got excited. I hoped against hope that it would be a big storm, that my husband and I would be snowed in, and that I'd bake and we'd watch movies the whole weekend. The snow came - and then left. It snowed a measly few inches and melted in less than 24 hours. Rather than give up my dream of baking and watching movies, I ignored the bright sun outside, turned on my oven and a few great 90s classics and had my own little "snow day".
Sometimes you just have to be able to pretend in life.
This banana bread came in the midst of my baking "snow day." It started more out of necessity, as so many banana recipes do, because I had some overripe bananas needing a project. Since there were many more involved projects going on in the kitchen that day, I decided to keep it simple and make some banana bread. This recipe fit the bill perfectly. It's a quick recipe that makes a delicious, moist loaf of banana bread with great banana flavor. The addition of blueberries add nice bursts of flavor and color throughout the loaf. If you have a snow day coming up soon, whether real or pretend, I highly recommend baking this and curling up with a big, warm slice while watching your favorite old movie.
A few weekends ago, I had almost the opposite party for myself. It has been such a mild winter that when I saw that it was supposed to actually snow one weekend, I got excited. I hoped against hope that it would be a big storm, that my husband and I would be snowed in, and that I'd bake and we'd watch movies the whole weekend. The snow came - and then left. It snowed a measly few inches and melted in less than 24 hours. Rather than give up my dream of baking and watching movies, I ignored the bright sun outside, turned on my oven and a few great 90s classics and had my own little "snow day".
Sometimes you just have to be able to pretend in life.
This banana bread came in the midst of my baking "snow day." It started more out of necessity, as so many banana recipes do, because I had some overripe bananas needing a project. Since there were many more involved projects going on in the kitchen that day, I decided to keep it simple and make some banana bread. This recipe fit the bill perfectly. It's a quick recipe that makes a delicious, moist loaf of banana bread with great banana flavor. The addition of blueberries add nice bursts of flavor and color throughout the loaf. If you have a snow day coming up soon, whether real or pretend, I highly recommend baking this and curling up with a big, warm slice while watching your favorite old movie.
Blueberry Banana Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 medium ripe bananas, mashed
- 1 cup fresh blueberries (or frozen; do not thaw before adding to batter)
Directions
- In a bowl, combine the flour, baking soda and salt. In a large mixing bowl, cream the shortening and sugar. Add eggs and vanilla; mix well. Beat in bananas. Gradually add the dry ingredients, beating just until combined. Fold in blueberries.
- Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans, or 2 9x5 loaf pans. Bake at 350 degrees F for 30-35 minutes (small pans) or 40-45 min (larger pans) or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Prep Time: 5 min Cook Time: 40 min Makes: 2 medium or 3 mini loaves
Recipe Source: allrecipes.com
