Blueberry Banana Bread

If I am not churning out some derivative of a baked good on any given week, call the doctor, because I am clearrrrrrrly not well. I love their satisfying sweetness, their comforting warmth and the inviting smell that wafts through the kitchen as they do their thang in the oven.

This week, I went with banana bread – an oldie, but a goodie – knowing it would be a quick, easy breakfast for the boys for a couple days. Slap some fruit and a few slices of this on their plates and they are happy little campers.

Except I wanted to switch it up a little. You know how I do.

I like experimenting with different types of flour. Recently, I discovered a new company called Anti-Grain that produces three different types of grain-free flours from fruits and vegetables: apple, squash and sweet potato (Click here to find out more about Anti-Grain flours). I’m not on the grain-hater bandwagon (although I’m one picky a-hole when it comes to which grains I choose: nothing but organic, for starters, and no skanky additives), but I am all about trying new things and subbing in ingredients packin’ extra nutrition, so I was all up on their jock when I heard about these flours, immediately hitting up Amazon (oh Amazon Prime, how I love thee) to procure my very own stash.

I ended up going with half oat flour and half sweet potato flour for this batch, which kicked ass. The sweet potato flour, aside from providing an extra layer of flavor and enabling me to cut down on the sugar a bit, added a moisture component unrivaled by typical all-purpose flour. (If you decide to use regular flour or all oat flour instead, cut back on the amount by 1/4 of a cup.)

Browning the butter is key. I can’t even begin to adequately explain the benefits of browned butter. Not that I’m knocking fresh butter (I would never), but browning it takes it to a level that is positively transcendent, so don’t get lazy and just throw in some regular old butter. Just don’t.

Rounding things out with some blueberries seemed like a good way to add in more fruit and make the bread seem more spring-ish, plus blueberries are freaking delicious, so it’s a win all the way around.

One piece of advice that I had to learn the hard way: do not leave your freshly-baked loaves under the watch of young children while you excuse yourself to shower. There will be no guarantee of any remaining bread upon your return. So much for two days’ worth of breakfast.

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Blueberry Banana Bread

This is a really yummy, moist bread that is a hit for breakfast or even dessert. I rarely get even one slice if my boys get to it first. So that's always cool.

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Prep Time

10 minutes

Cook Time

35 minutes

Servings

mini loaves MetricUS Imperial

Ingredients

• 1 cup oat flour
• 1 cup sweet potato flour (if you can't find it you can use any type of flour in its place, but reduce amount to 3/4 cup)
• 1 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter browned
• 1/2 cup sugar
• 1/4 cup honey or maple syrup
• 2 eggs
• 1/4 cup buttermilk
• 1/2 tsp vanilla extract
• 3 ripe bananas mashed
• 1 cup blueberries fresh or frozen

Prep Time 10 minutes Cook Time 35 minutes Servings mini loaves MetricUS Imperial Ingredients 1 cup oat flour 1 cup sweet potato flour (if you can't find it you can use any type of flour in its place, but reduce amount to 3/4 cup) 1 tsp baking powder 1/8 tsp baking soda 1/4 tsp salt 1/2 cup unsalted butter browned 1/2 cup sugar 1/4 cup honey or maple syrup 2 eggs 1/4 cup buttermilk 1/2 tsp vanilla extract 3 ripe bananas mashed 1 cup blueberries fresh or frozen

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Instructions

1. Preheat oven to 350 degrees.
2. Coat the inside of three mini loaf pans with butter, ghee or coconut oil.
3. In a bowl, whisk together flour, baking powder, baking soda and salt.
4. In the bowl of a mixer, with the paddle attachment, beat the butter, sugar and honey until fully incorporated.
5. Add in eggs, buttermilk, vanilla and bananas and continue mixing until fully combined.
6. Add flour mixture and mix at low speed just until fully incorporated.
7. Stir in blueberries by hand.
8. Divide the batter evenly between the three loaf pans and bake for 30-35 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
9. Let the loaves cool on a wire rack, invert them, slice, slather with butter and chow down.