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Banana-Blueberry Bread

Wowza, a year....really?  I finally started getting back into blogging, pretty much on the regular. This poor blog was still left all alone, but I noticed that I was still getting pretty regular views from Pinterest.  Hey there pinners!  I figured I would start it back up and see what happens.

This past weekend I went to a craft show, got rained out, and left with a TON of free produce that the vendors didn't want to pack up.

What do you do with 6 bunches of organic bananas?  You make Banana Bread of course!  My boys inhaled a loaf of blueberry bread that I brought home from there as well, so I decided to throw some blueberries in there as well.

I made this recipe up and am rather proud of it.  It came out SO moist and, I think, beautiful.

 I don't think I could ask for a prettier loaf of bread.

 I love how you can see the bananas as well as the blueberries on the top.

 GORGEOUS!

INGREDIENTS:

• 4 ripe bananas, smashed (smash, but leave some lumps)
• 1/3 cup melted butter (I usually use unsalted, Eric bought salted.  I used that)
• 3/4 cup light brown sugar
• 1 large egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• pinch of salt, about 1/4 teaspoon or so
• 1/2 cup blueberries, fresh and rinsed (If you use frozen berries, thawed it would work as well.  You just run the risk of purple-ish bread)
• 1 1/2 cups bread flour (I grabbed this instead of all-purpose out of the pantry, you could use all purpose if that is what you have)

DIRECTIONS:

1. Heat oven to 350F
2. Mix together mashed bananas and the melted butter.
3. Stir in the brown sugar, egg, and the vanilla.
4. Sprinkle the baking soda and salt over the banana mixture and mix in.
5. Stir in the rinsed blueberries.
6. CAREFULLY stir in the flour.  

(You don't want to over stir this.  If you do, you risk popping the blueberries as well as getting a hard loaf of bread.  You want to mix it JUST enough to include everything, but not so much to lose the chunks of blueberries and bananas.)
    
    7.  Butter and sugar a loaf pan.  Mine was 4x8.  It was a nonstick pan, but I didn't want 
         to risk anything. 
    8.  Pour batter into the pan.  The batter is THICK.  I had to use a rubber spatula to get
         it all in there.
    9.  Put the pan in the oven and set the timer for an hour.  Start checking around 50 
         minutes.  You want to cook it until you put a toothpick in the center and it comes
         out clean.
   10.  Once cooked, place the entire thing on a wire rack and let cook for 15 minutes.
   11.  After 15 minutes, remove from pan and try not to eat it all right then.

Enjoy!