When the tin box in the kitchen, housing weekly baked goodies runs scant, I have no choice but to get baking. Because if you've got growing boys around you, you know that hunger seems to be their constant companion.
Notwithstanding the times when I am sure they are feigning.
For example, right after they've been fed breakfast and we are doing weekend errands. As the scent of grilled meat from a nearby restaurant wafts through the air,
" I am soooo hungry Mom"
"How can that be? We just ate breakfast"
" Mother, are you seriously going to starve your son?"
"What did you say?"
I am chuckling now and my 13-year son repeats himself to which he adds,
"Mother, you do know that it is perfectly normal for me to be hungry all the time, since I am going through puberty".
"And were we not going through puberty an hour ago, when you only ate one french toast?"
So you see my dilemma, a near-empty box of goodies will only mean more such conversations and so this is a perfect time as any to make a fruit-filled loaf. And since one can never ever have enough recipes featuring brown, overripe bananas, I consider it serendipitous that I have three such specimens on my countertop as we speak.
As far as I'm concerned, banana bread is a treat either way - becoming all the more special when served with a dollop of lemon curd or marmalade and just heavenly when studded with sweet, purple blueberries.
Between that, mushy bananas and puberty, what chance does a mother stand!
Buttermilk, Banana & Blueberry Loaf
Make 1 qty 9" x 5" loaf
2 cups all-purpose flour
2-1/2 tsp baking powder
1/2 tsp salt
1/2 cup brown sugar
1/4 cup regular white sugar
2 overripe bananas to yield 3/4 cup mashed bananas
3/4 cup buttermilk
2 large eggs
1/2 stick (approx 3 tbs) butter - melted & cooled
1 tsp pure vanilla extract
1 cup blueberries
Lemon curd or Orange Marmalade
9" x 5" non-stick loaf pan, parchment paper & non-stick baking spray
Pre-heat the oven at 350 deg. F.
Spray the loaf pan with non-stick baking spray. Line the base and sides with parchment paper.
Sift the flour, baking powder & salt into a large mixing bowl. Stir in the sugars.
In a jug or mixing bowl, crack the eggs, discarding the shell. Add the buttermilk, melted butter, and pure vanilla extract. Mash the bananas with a fork and rinse and drain the blueberries.
Add the wet ingredients - the egg mixture to the flour mixture and stir with a rubber spatula until just combined. Add the mashed bananas and blueberries and stir to combine.
Spoon the mixture into the loaf pan and smooth the top surface.
Bake in the hot oven for about 50-55 minutes or until a skewer inserted into the center comes out clean. The top should be a nice golden brown. Set aside in the pan for 5 minutes to cool before turning onto a wire rack to cool completely.
Cut into slices and toast, if desired. Serve with a cuppa and lemon curd or orange marmalade.
To store: Cool the bread completely for a few hours. Store in an airtight container, away from direct sunlight, for up to 3 days. Alternatively, freeze for up to 1 month.