{in the kitchen} Blueberry Banana Bread

Talk about impulse.  While I probably should have been attacking that never-ending laundry pile, I instead made a dash to the kitchen to make Blueberry Banana Bread.  Word to the wise: don’t casually peruse cookbooks unless you’re ready to bake. Right.This.Instant!  I have no control when it comes to delicious quick breads.  The recipe comes from this book, which was actually an anniversary gift to my husband.  Enjoy.

Blueberry Banana Bread
from Ruhlman’s Twenty

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Salt
3 large eggs
1/4 cup buttermilk
1/3 cup sugar
1/4 cup butter, melted
2 bananas, mashed
1 teaspoon vanilla extract
1 teaspoon grated lemon zest (I omitted this because I didn’t have any lemons at home)
1 cup blueberries, tossed with 1 Tablespoon flour

Preheat the oven to 350.  Butter a loaf pan. 
In a medium bowl, combine the flour, baking powder, baking soda, and 1 teaspoon salt.  In a large bowl, combine the eggs, buttermilk, sugar, melted butter, bananas, vanilla, and lemon zest and mix well.  Add the flour mixture and whisk just to combine.  Stir in the blueberries.
Pour batter into pan.  Bake until a toothpick inserted into the bread comes out clean, about 1 hour.  Cool in the pan on a wire rack for 15 minutes.

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Oh, and Mammas: need some encouragement this winter or know someone who does?  Be sure to check back Monday for an exciting announcement!