I have been complaining for weeks about the price of blueberries. This week, I was thrilled to see that the price has dropped to $1.49 a pint. Wow, that’s a great price!
Naturally, I bought 6 pints with the hopes of going back to the store again today to stock up on several more. I was going to stick with basic blueberry muffins until I realized that I had a few overly-ripe bananas on the counter. This recipe for Bountiful Blueberry-Banana Loaf is moist and delicious. I’m glad I was able to snap a picture of the bread after slicing it because it didn’t last very long. The addition of wheat germ really adds flavor, texture, and a nutritious boost to the recipe.
Bountiful Blueberry-Banana Loaf
1 cup flour
½ cup whole oats
2 tablespoons wheat germ
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
½ cup margarine or butter, melted
½ cup sugar
2 large eggs
1½ cup very ripe bananas, mashed
1 cup fresh blueberries
½ cup chopped pecans
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Grease a 9″ loaf pan.
In a medium mixing bowl, combine flour, oats, wheat germ, baking powder, salt, and baking soda.
In a large bowl mix the sugar, margarine or butter, and vanilla. Add the eggs, one at a time, and mix in the bananas. Pour dry mixture into the wet mixture and combine. Do not over mix. Fold in blueberries and nuts.
Pour the batter into the prepared loaf pan and bake for 50 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Cool for 10 minutes. Remove from loaf pan and continue cooling on wire rack.