What time is it?! SUMMERTIME!
After surviving (barely) sophomore year, my goal is to sleep all day and play all night. Beach days, disney dates, and the baking craze are on the way! Unfortunately, the only dates I had this past week was with my SAT II Chemistry Prep book. But, even with dreaded studying, I can always muster together time for baking!
So, blueberry banana nut buttermilk bread. Isn’t that a mouthful? Well you’ll have your mouths full for sure after a nibble of this delectable bread. This was my first time making banana bread AND using a bread pan, and it was an absolute success! I’ve made it 3 times in the past week. Twice for my family and once for my chemistry tutor! (This lady deserves major kudos for helping my poor soul get an A in Honors Chemistry). She liked it so much, she told me she ate half of it fresh out of the oven with coffee on the way to her next student! As for my parents, my dad loves it with margarine and my mom devours it plain. So whether you sip coffee with it, slather it with margarine, or find your own personal pairing, I hope you enjoy this beautiful loaf!
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup sugar(I actually used 3/4 since my parents don’t like things too sweet)
2 large eggs
1/4 cup buttermilk
1/2 teaspoon vanilla extract
3(1cup) ripe bananas, mashed(overripe is best)
1 cup blueberries
1 cup(or amount desired of nuts of your choice; I used pecans)
Preheat oven to 350 degrees F. Lightly coat a loaf pan with nonstick spray.
In a large bowl, combine flour, baking powder, baking soda and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, buttermilk and vanilla until well combined. Beat in bananas until well combined. Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.
Add blueberries and gently toss to combine.
Scoop the batter evenly into the loaf pan. Place into oven and bake for 50-60 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.