Wednesday, May 19, 2010

Banana-Blueberry Bread

5 tablespoons butter
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
2 egg whites
1 teaspoon vanilla extract
1 1/2 cups mashed, very ripe bananas
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup heavy cream

1/3 cup chopped walnuts
1 cup blueberries
Or experiment with other fruit and/or nuts

Step 1:
Preheat oven to 350 degrees F. Spray bottom only of 9 x 5 x 3 inch loaf pan with nonstick cooking spray. Please do not spray your pan if your cookware says not to. (I have that kind of cookware, Baker's Secret)

Step 2:
Beat butter in large bowl with a electric mixer set at medium speed until light and fluffy. Add granulated sugar and brown sugar; beat well. Add egg, egg whites and vanilla; beat until well blended. Add mashed bananas, and beat on high speed for 30 seconds.

Step 3:
Combine flour, baking soda, salt, and baking powder in medium bowl. Add mixture to batter mixture alternating between the cream, and flour mixture; ending with flour mixture. Add any optional ingredient if you want. Please keep in mind that this recipe is all measured for one optional ingredient. I do not know how the recipe will turn out if you add multiples. (My favorite is blueberries!)

Step 4:
Pour batter evenly into prepared loaf pan. Bake for 1 hour and 15 minutes or until browned and toothpick inserted near center comes out clean.

Step 5:
Cool bread in pan on wire rack for minutes. Remove bread from pan; cool completely on wire rack. If you are having problems with removing the loaf, let it cool a little longer and try again. Slice and serve with butter, jam, cream cheese, or whatever you may like.

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