August 2, 2010 - 6:54am
Blueberry Banana Bread from "The Sweeter Side of Amy's Bread"
I have this book on loan from the library - makes a really yummy bread and I like the addition of oatmeal.
The loaf:
And the inside:
I made four loaves on Saturday. Blueberries are in season and cheap and my grocery store was selling ripe bananas in a bag for 19 cents a pound (versus the usual 69 cents a pound). One loaf was gone that day, another given to a neighbor for their housewarming party and the third eaten on Sunday, leaving the fourth to be cut into on Monday.
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Looks AMAZING!!! Please send me the recipe! I have company coming for a week and this would be perfect!!
Thanks
Janet
I'd like very much to give this a try, I've made a rich banana bread with choc. and with raisins soaked overnight in rum but never with blueberries and oatmeal. This would really make a such difference and much healthier with the added oatmeal.
OK, will do a bit later today. I made it with all purpose flour (as it calls for), but I think next time I might try it with White WHole Wheat flour to see (I'm making it later today again).
Also, I need to check how kosher salt and regular table salt work volume-wise. This recipe calls for kosher salt (given in weight and volume). I use kosher salt, but if I give out a recipe and someone thinks they can just use any kind of salt, they will end up with a reallllllly salty bread if measured by volume).
I'm with the others, please post the recipe. I'm love both breads and just can imagine how good this one must be.
Patricia
Banana Blueberry Quckbread
taken from The Sweeter Side of Amy's Bread by Amy Scherber and Toy Kim Dupree
Ingredients:
Eggs/lightly beaten: 250 grams or 8.8 ounces or 5 Large
Vegetable Oil: 198 grams or 7 ounces or 7/8 cup
Milk, whole: 312 grams or 11 ounces or 1 1/4 cups plus 2 tablespoons
Old-fashioned rolled oats: 148 grams or 5.22 ounces or 1 3/4 cups
Unbleached all-purpose flour: 600 grams or 21.16 ounces or 4 1/8 cups
Sugar: 250 grams or 8.8 ounces or 1 1/4 cups
Baking Powder: 23 grams or 0.81 ounces or 1 tablespoon plus 2 teaspoons
*Kosher salt: 11 grams or 0.39 ounces or 1 tablespoon plus 1/2 teaspoon
Baking Soda: 1/4 teaspoon
Ripe Bananas: coursely mashed: 455 grams or 16 ounces or 2 cups (I found this was roughly 4 medium sized bananas)
**Fresh Blueberries: 375 grams or 13.22 ounces or 3 cups
* Kosher salt can vary from brand to brand, so I highly recommend weighing the salt over using measuring spoons. If you don't have a scale, for all kosher salt use as noted except for Morton Kosher Salt. That salt is less course and you will only need 1 tablespoon. If using table salt, only use 2 teaspoons.
** If using frozen blueberries, dust the berries with flour to absorb the extra moisture, add to the batter at the last minute and mix in. Your cooking time will probably need to be extended about 10 minutes for the extra moisture of the frozen blueberries.
1. Position oven rack in the middle of the oven and preheat the oven to 375. Grease the loaf pans (two 9x5-inch loaf pans).
2. In a medium mixing bowl, combine the eggs, oil and 1/4 cup plus two tablespoons of the milk with the whisk and set aside.
3. Pour the remaining 1 cup of milk over the oats and let them soak for five minutes.
4. In a large mixing bowl, add the flour, sugar, baking powder, salt and baking soda and whisk together.
5. Pour the egg mixture onto the dry ingredients and stir until partially moistened, then add the oat mixture and bananas. Gently fold together until nearly mixed, add the blueberries, and fold a few more times until all the ingredients are just moistened.
6. Divide the batter evenly into the prepared loaf pans (the pans will be very full). Bake for ten minutes, then reduce the oven temperature to 350 degrees and bake for 45-55 more minutes, or until a toothpick comes out clean when inserted in the middle of a loaf and the top springs back when touched lightly with a finger.
7. Let the loaves cool in the pans for 15 minutes, then turn out of the pans and place on a wire rack until completely cooled. This quickbread tastes great when it's freshly baked, or keeps well for up to 5 days wrapped tightly in plastic film and stored in the refrigerator. It also freezes well if wrapped in plastic, then foil.
I'd love to try this one! please post the recipe?
for sharing the recipe. I'm def. going to give this a try.
On looking at your recipe which calls for vegetable oil and not butter, I am thinking of replacing this with some exotic walnut oil/pecan nut and see if that would work as well.
Judy
Most quick breads call for oil, not butter. Any oil should work. If you want to go more fat free, you can always replace applesauce for oil too - same one to one volume measurement.
That was the main reason why I thought I could experiment with walnut oil. If your recipe had used butte instead, I would considered replacing it with oil My walnut pecan muffin recipe uses the same ingredients as your banana bread without the oatmeal and baked at 350F, which is quite similar to your banana bread.
I have a Nigella Lawson recipe for a very moist banana bread which uses butter and its more like a cake than bread too and with the addition of some melted dark chocolate, it is scrumptious.
Can people not see that it's posted???
LOOKS AMAZING!
thats practically a cake! Nice bread though.. mmm
Well, isn't that what quick bread is typically? Very cake-like? Or a HUGE muffin that cuts in slices - kind of like cake to cupcakes? and muffins aren't that much different except we usually don't ice them!
you will probably have something that is not edible. Flavored oils are just for that purpose. Flavoring. The intensity of the oil will ruin the cake , not to mention the density of some flavored oils . If you want a little of that flavor then use only a tsp or so of the walnut//pecan oil and then do as berryblond says and use either an unflavored light oil or 1/2 and 1/2 applesauce or other fruit puree. Good luck c
I got this idea from another recipe using half a cup of walnut oil plus 2/3 cup milk and 1.5 cups of AP flour to make Pecan muffins and thought that this may work in place of the vegetable oil in the banana bread. Well, maybe this is not such a good idea after all..
Here's my version of your blueberry banana and oatmeal quickbread using approx. 100 grms (I weighed the oil since your recipe used 198 grm and not ml.) of walnut oil. I also halved all ingredients since this is the first time I'm using walnut oil and the addtion of rolled oats. The subsequent result was good and its almost idenitical to yours. So if anyone would like to experiment with a flavoured oil with their banana bread, I can vouch for it. I could have gotten hazelnut oil but thought it quite expensive compared to the walnut oil. This is a healthy version of a banana bread w/o butter. I've been using Nigella Lawson's recipe for a banana bread and her's is estremely rich using plenty of butter. It's time for me to swtich to a healthier banana bread. Thank you again berryblondeboys for yr wonderful recipe. Crumb shot to follow when cooled.
And here the crumb shot, it worked!!
but can someone pls tell me how i can insert my photos in such a way that I can type below the first pic, and then upload a second pic. just like what berryblondeboys and many others have done here. I have re-edited my reply several times and still the picture appears with a big gap. I have chosen to align the pics on the left, press insert and then move on to next para to attach the second pic. Am I doing something wrong? Many thanks, Judy