What a perfect combination and what a perfect way to use some great fruit. I always seem to have bananas in my house, in the fruit basket or in the refrigerator awaiting their fate or even in the freezer all nice and mashed and measured! Unfortunately I was out of the frozen blueberries that my husband and I picked last summer so I had to resort to store bought, boo!
This bread turned out wonderful. I loved the addition of the blueberry to the banana bread. I sent half of this loaf with my husband to share with his coworkers. They gobbled it up! I plan on making this again when we go blueberry picking this month. I think I will make 2 loaves this time.
I found this recipe while scrolling through my Google Reader. Go on over to Delicious Melscious and check out her other delightful morsels! Enjoy!
Blueberry Banana Bread
source: Delicious Meliscious
1 cup butter, softened
1 1/2 cups sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
2 cups ripe, mashed, bananas
1 cup frozen blueberries
1/2 cup coconut
Preheat oven to 350°F. Grease and flour two 9x5x3-inch loaf pans.
In a medium bowl and with an electric mixer at medium speed, beat butter and sugar until creamy. Add eggs, one at a time, beating well after each addition. Stir in flour, baking soda, and salt, stirring well. Add bananas and coconuts, stirring just until combined. Spoon batter into prepared pans.
Bake for 1 hour, or until a tester inserted into center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and allow to cool completely on wire racks.
I’m slightly ashamed to admit that this is the first cobbler that I have ever made. I really am more of a crisp sort of girl. I bought a whole bunch of peaches at the grocery store and they were quickly in danger of going bad so I had to use them up and thankfully I still had some blueberries in the freezer. I decided to go to my old standby recipe site (I’m sure she would appreciate being called old!) marthastewart.com I really should start using my shelves of cookbooks. I guess I’ll really have to if our internet is ever down!!
Just a side not because both my husband and my mom know that I believe that ice cream and cake do not belong together. The ice cream is in the picture for presentation. I like both ice cream and cake and lots of other desserts, I just don’t believe that they belong together! I think it is probably because you have to eat one or the other so fast before you end up with a mess! Anyone else feel this way??
Peach and Blueberry Cobbler
source: Martha Stewart
- 3 to 4 ripe peaches (1 1/4 pounds), cut into eighths
- 1 cup blueberries
- 1/4 cup plus 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 2 teaspoons cornstarch
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled
- 1/4 cup heavy cream
- 1/2 cup plus 2 tablespoons all-purpose flour
- Pinch of table salt
- 1 teaspoon baking powder
- Vanilla ice cream (optional)
- Preheat oven to 350 degrees. Combine peaches and blueberries in a bowl. Whisk together 1/4 cup sugar, cinnamon, and cornstarch. Add to fruit; toss to combine. Set aside. Combine egg, 2 tablespoons melted butter, and cream in a bowl; whisk with a fork. Set aside.
- Sift together flour, salt, baking powder, and remaining tablespoon sugar. Make a well in center of dry ingredients, and pour egg mixture into well. Using hands, slowly draw dry ingredients into wet ingredients, and work dough until just mixed together.
- Divide fruit mixture among four 8-ounce ramekins. Gently pat dough into 4 disks just big enough to fit on top of ramekins. After placing, brush dough with remaining melted butter. Place ramekins on a baking sheet. Bake until juices bubble up and crust is golden brown, 15 to 17 minutes. Serve hot, with ice cream if desired.
I made these yesterday morning. Our intention was to make plan old waffles and top them with strawberries and whip cream, but a lot of people on the What’s Cooking board were asking about what to do with bananas that are looking kind of sad. Someone suggested this recipe from Cooking Light’s website. We decided to try this recipe instead of regular waffles. I had to make a few modifications because I didn’t have all of the ingredients but they tasted just fine. We froze the leftovers and will eat them later.
source: Cooking Light My Recipes
1 cup all-purpose flour
1/2 cup whole wheat flour all purpose flour
1/4 cup buckwheat flour all purpose flour
1/4 cup ground flaxseed (omitted)
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups fat-free milk
3 tablespoons butter, melted
2 large eggs, lightly beaten
1 large ripe banana, mashed
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, flaxseed, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk.Combine milk, butter, and eggs, stirring with a whisk; add milk mixture to flour mixture, stirring until blended. Fold in mashed banana.
Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 4 minutes or until steaming stops; repeat procedure with remaining batter.
8 servings (serving size: 2 waffles)
I made these muffins back when apples were in season in the fall. My friend graciously picked up a 25 pound box of apples for me straight from the orchard! Can you say apple desserts and apple sauce!? These turned out great! I froze half of these in baggies with 2 in each. They were great for quick breakfasts. Unfortunately they are since gone!
source: All Recipes
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 1 1/4 teaspoons vanilla
- 1 1/2 cups chopped apples
- 1/3 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter
- Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
- In a medium bowl, mix flour, baking powder, baking soda and salt.
- In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
- In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
- Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.
This recipe is pretty versatile. The crisp can go on just about any fruit combination. I’ve had good luck with it on apples, strawberry rhubarb, and peaches by themselves. The crisp topping is an old family recipe. Your family probably has a similar recipe. I’m really not too sure of it’s origin.
You’ll have to pardon the poor food photography. I was a beginner when these pictures were taken. Sadly, this dessert is not one that I made recently, but instead it is from last summer.
Peach Blueberry Crisp
Source: My grandmother
6 cups of fruit chopped into bite size pieces
1/4 c flour
1 cup brown sugar
1 cup flour
1 cup oats (quick cooking)
1/2 tsp cinnamon
1/2 cup (1 stick) melted butter
1. Preheat oven to 350
2. Place chopped fruit in 9 x 13 pan. Sprinkle fruit with 1/4 flour. Sprinkle with sugar to taste.
3. In a separate bowl mix brown sugar, 1 cup flour, oats, cinnamon and melted butter. Mix together with a fork until mixture resembles peas.
4. Spread topping over fruit.
5. Bake in oven for 30-45 minutes until fruit is done and crisp is dark brown.
Enjoy with ice cream if desired.