My Favourites Breads
Belated New Year greetings to all my friends, from wherever you are. I hope you are having a great February. Ours here is cold and snowy but great for taking long walks in the morning. I took a break during Christmas holidays and the break became a longer break, with pressing issues to attend to and now I don’t seem to be able to settle down and get back to blogging. I have certainly missed you all. I wonder what’s cooking in your blogs. I haven’t had an opportunity to visit any of the blogs I follow but don’t worry I’ll soon be knocking on your door and sniffing all the lovely foods. I can’t wait to start browsing and chatting with ya’ll.
I haven’t baked or cooked anything since the year began, except the regular dinners and lunches of course. I had quite a bit of backlog last year so February will be spent posting what I left pending. For those who liked my Favourite Pastime on Facebook, thank you very much, for your support. I look forward to interacting with you. I wish you all a very pleasant week and the best of 2015. My 2015 has been awesome so far…nothing to whine about!
Blueberry Banana Bread
Preparation time: 20 minutes; Baking time: 50 minutes; Makes: 8-10 slices
- 250g (9oz) flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 180g (6.3oz) sugar
- 150g (50z) butter
- 1 teaspoon vanilla essence
- 2 large eggs
- 250g (1 cup) mashed banana (3-4 bananas)
- 150g (1 cup) blueberries
- 10 extra blueberries to garnish
- Preheat the oven to 360°F (180°C). Grease a 14cm x 24cm (5.5” x 9.5”) loaf pan. Line the base with parchment (grease-proof) paper and flour the sides. Sift the flour, baking powder and baking soda.
- Cream the butter, sugar and vanilla essence with an electric mixer until light and fluffy. Add eggs, one at a time, beat until combined.
- Stir in half the banana with half the sifted flour, then stir in the remaining banana and sifted flour and stir until just combined. Gently fold in the blueberries. Spread mixture into prepared loaf pan and top with the extra blueberries. Bake about 1 hour or until a skewer inserted in the middle comes out clean. Stand for five minutes before cooling on wire rack.
Points to note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked this bread at 360°F (180°C) for 50 minutes, then reduced to 340°(170°C) for 10 minutes, total 1 hour.
- I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first, then scoop. Best advice: weigh ingredients!