I made pies this weekend. But this post isn’t about pies. This is the story of what happened to the leftover blueberries from those pies.
The farmers market always makes me buy too many berries. I see the pints of fresh berries all lined up at a stall and I just can’t help myself. They smell delicious, they look divine and who doesn’t like supporting local farmers. So of course I bought too many. I couldn’t let them go to waste, so decided to make some blueberry banana bread instead.
Blueberry Banana Bread*
Inspired by this post from the Chef-in-training.
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup of sugar
- 4 Tbsp. honey
- 1 3/4 cups of flour
- 1/4 cup of psyllium husks
- 3 Tbsp. Canola Oil
- 4 Tbsp. honey
- 2 Medium Bananas mashed
- 1 tsp. vanilla
- 1 egg
Last Ingredient to fold in before baking
- 1 1/3 cups of blueberries (fresh)
- Preheat oven to 350F.
- In a medium bowl mix all wet ingredients together. Make sure your bananas are mashed but not pureed. (Don’t add blueberries yet you’ll add these last, before baking).
- In a second bowl mix all dry ingredients.
- Mix wet and dry ingredients together in one bowl.
- Once all ingredients are throughly combined fold in your blueberries with a wooden spoon or a spatula so as not to bruise the berries.
- Grease a loaf pan. Pour the contents of your bread into the pan.
- Bake for 1 hour or until a toothpick inserted in the loaf comes out clean.
- Once fully baked, let the loaf cool for 10 minutes in the pan, then loosen and place on a wire rack to cool.
Enjoy all the blueberry goodness.