Blackberry Banana Bread

Tuesday, August 5, 2014


So on my day off yesterday I tried to do as many things as possible to have the maximum amount of blog posts ready for you since my next day off isn't until Friday. I managed to do a set of outfit photos, photo and hour, and this here recipe post. I had to put this one up first because M and I have been eating it and, well just look at it! It's so yummy! I think this makes the perfect summer breakfast because the berries are in season, and I picked mine right from our yard! Even better, right? But you can of course just pop by your nearest farmers market, fruit stand, or grocery store to get some if you don't have a bunch of bushed like we do. 

Also, this recipe is my own adaption of one from Better Home and Gardens New Cookbook 15th Edition. So there's that. Now just scroll past those next few yummy photos for the super simple recipe! 





::Ingredients::

::Bread::
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
heaping 1/2 tsp ground cinnamon
heaping 1/4 tsp ground nutmeg
2 eggs
4 medium or large, overripe bananas, mashed
1 cup sugar
1/2 sunflower oil
Blackberries

::Topping::
1/3 cup packed brown sugar
3 1/4 tbsp flour
2 tbsp butter

::Steps::
1. Preheat your cooking box (oven) to 350° and grease your bread pan! I use Pam spray for baking because it makes my life easy.

2. In a large bowl mix together your flour, baking powder and soda, cinnamon, salt, and nutmeg. Make a well in the middle and set aside.

3. In a medium bowl, mix together eggs, bananas, sugar, and oil. Pour this into your dry ingredients and gently stir until mixed together, the batter will be lumpy, it's banana bread.

4. For the topping, which is totes optional, but adds a nice crunch, stir together the brown sugar and flour and then use a pastry cutter to cut in the butter. This mixture should end up looking like fat bread crumbs. I don't currently have a pastry cutter, and instead mashed them all together with a fork, which instead gave me butter globs, but I just made little balls with my hands and used those, and it worked just fine. Don't stress over improvisation.

5. Pour enough batter into your bread pan to cover the bottom, then plop in some berries to your own discretion. I probably put around 8-10 in each layer. Pour some batter over this, enough to cover the berries substantially, and then add some more berries. Repeat this until your either out of batter, or close to the top of the pan. You don't want to fill it all the way to the top, or it will spill over and you'll have a huge mess. I ended up with three layers of berries, I think, and then I put some on the top too. Then just sprinkle the topping over it all, and bake for an hour, or until golden brown and done all the way through, depending on your pan this may be a shorter or longer process, just keep an eye on it.

6. Once it's all cooked and yummy, take it out and give it time to cool. If you're like M and I, you'll want to be digging into this right away because your house now smells amazing, but wait, it's worth it, I promise. The way I got mine out of the pan was just flipping it upside-down onto a plate and then just picking it up and turning it right side up again, but do what works for you, and, as always, enjoy while warm. (:


Love & Sunshine,
Mariah 

2 comments:

  1. Wow. This looks soooo good. I'm definitely going to try this (:
    thelacunastitch.blogspot.com

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    1. Oooo please let me know how it goes when you do!

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