Hard to wrap around but this year I was picking fresh blueberries in the second week of September! I had been so worried that my blueberry crop was going to be lost to our cold summer but I was given a happy ending – and we had actually a pretty good year! The hot week we had last week ripened up the last ones and I had a cup or so I picked, after Walker picked through them, not so many 😉 Add in a couple overly ripe bananas and it was bread time….yum!
Blueberry Banana Bread
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 stick Earth Balance buttery stick
- 1 cup granulated sugar
- 2 Tbsp flax-seed meal + 6 Tbsp water
- 2 tsp pure vanilla extract
- 2 medium very ripe banana, mashed (about ½ cup or so)
- ¾ to 1 cup ripe fresh blueberries
Preheat the oven to 350° and spray a 9×5″ bread pan.
Sift the flour, baking soda and salt together in a small bowl.
Mix the flax-seed and water together in a small bowl, set aside.
In a stand mixer add the buttery stick and sugar, beat until light and fluffy. Add the flax-seed mixture, beat in and then the vanilla. Add the bananas and beat in throughly.
Slowly add the dry ingredients and beat in.
Stir the blueberries in gently by hand.
Scrape into the prepared pan and smooth out. Bake for 1 hour to 1 hour 10 minutes, looking for a clean knife or toothpick in the center and golden on top.
For best taste (and cutting), let cool completely before enjoying! Store tightly wrapped and eat up within 2 days.