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The Banana Blueberry Bread I made for brunch on Sunday was very yummy. While I normally love a banana bread with walnuts, the fresh blueberries made a very tasty change in a traditional recipe. This recipe also has some whole wheat flour, as well as grits, making it a good whole grain choice. In case you're wondering, the grits added just a slight crunch to the bread -- mostly on the exterior. With only 3 T. oil and two eggs, it's also a low-fat treat.
Banana Blueberry Bread
one loaf
1c. all-purpose flour
3/4 c. whole wheat flour
1/2 c. uncooked quick-cooking grits
1/2c. sugar
1/2t. salt
1/2t. baking powder
1/4 t. baking soda
3 T. canola oil (or light olive oil)
1 c. mashed ripe banana
3/4 c. blueberries
2 large eggs, lightly beaten
Preheat oven to 350 degrees F.
Combine flours, grits, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture. Combine oil, banana, blueberries, and eggs; add to flour mixture. Stir just until moist.
Spoon batter into a greased 8 x 4-inch loaf pan (I used a 9 x 5). Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes on a wire rack. Remove bread from pan, and cool completely on wire rack.
one loaf
1c. all-purpose flour
3/4 c. whole wheat flour
1/2 c. uncooked quick-cooking grits
1/2c. sugar
1/2t. salt
1/2t. baking powder
1/4 t. baking soda
3 T. canola oil (or light olive oil)
1 c. mashed ripe banana
3/4 c. blueberries
2 large eggs, lightly beaten
Preheat oven to 350 degrees F.
Combine flours, grits, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture. Combine oil, banana, blueberries, and eggs; add to flour mixture. Stir just until moist.
Spoon batter into a greased 8 x 4-inch loaf pan (I used a 9 x 5). Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes on a wire rack. Remove bread from pan, and cool completely on wire rack.
Source: adapted from Cooking Light
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2 comments:
Barbara, this banana bread looks really, really good. But I don't have grits; I'm not sure I even know what grits are (and can't imagine buying it for just this recipe). Do you suppose I could substiute oatmeal for the grits?
Susan,
Grits are a coarse corn meal. An easy substitution would be polenta, maybe even cornmeal. You could try oatmeal -- I'm sure it wouldn't be bad. If you do, let me know how it turns out.
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