I have a whole foods cookbook that I LOVE! It has a great recipe for banana bread I've made before and decided to change just a bit today after finding a package of frozen blueberries in the freezer that I had forgotten about.
changed slightly from the Banana Bread recipe in the American WholeFoods Cuisine book by Nikki & David Goldbeck
Blueberry Banana Bread
1 1/2 c. whole wheat flour
1/4 c. wheat germ
1 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. chopped nuts (I omitted due to my son's allergies)
1/4 c. oil
1/2 c. honey
3/4 tsp. vanilla
1 egg, lightly beaten
1 banana mashed
1/2 c. blueberries
Combine dry ingredients (including nuts). Combine wet ingredeitns and stir into dry mixture until thoroughly combined. This will make a THICK batter. Spread into an oiled 8.5x4 loaf pan. Bake 45 minutes at 350F or until toothpick inserted comes out clean. Cool for 10 minutes in pan; transfer to cooling rack and cool completely. Makes 1 loaf.
Variations:
- For just banana bread - omit blueberries & add 1 c. mashed banana
- For pumpkin bread - omit blueberries & banana and instead add 1 c. pumpkin puree.
To Freeze: Slice and place in Ziploc freezer bag.
To Serve: Remove from freezer and thaw on plate, microwave or in toaster oven.
