Banana bread makes a regular appearance in my kitchen because I always seem to have a pair of spotty bananas loitering around, (maybe I let them get that way...) And, waste-not, want-not.
The blueberries are lovely in this- yet they are not firmly dotted throughout the bread. Rather, a swirl of "almost" blueberry jam is cut through the batter creating a gorgeous indigo marbling effect. Another good thing, the bread is made using half standard flour and half almond flour. So, it is gluten-lite. How it tastes you ask? Soft, delicately sweet, delectable.
"Gluten-lite is my term for cutting about half of the gluten out within a recipe, while still maintaining the integrity of texture and flavor."
Notes: Almond flour is finely ground, natural.
BLUBERRY-SWIRL BANANA BREAD
Ingredients: Scant 1/2 cup blueberries, 1 tsp. sugar, 1 Tbsp. water, 1 cup flour, 1 cup almond flour, 1 tsp. baking soda, 2 tsp. baking powder, 1/2 tsp. cinnamon, pinch of salt, 2 eggs-at room temperature, 2 mashed over-ripe bananas, 1/2 tsp. vanilla extract, 3/4 cup light brown sugar, 1/2 cup neutral oil.
Makes 1 loaf
1. Preheat oven to 350*, grease and line a standard loaf pan.
2. Tumble the blueberries into a small saucepan and add 1 tsp. sugar and 1 Tbsp. water. Heat over medium, and bring to a low simmer. Stir and crush the blueberries until a glossy sauce is made, 5-7 minutes. Remove from heat.
3. Whisk the flours, baking powder, baking soda, salt and cinnamon together in a large bowl.
In a separate bowl, combine the eggs, bananas, and vanilla, mixing well.
4. Add brown sugar and oil to egg mixture, beat to combine.
5. Stir the wet ingredients into the dry until just mixed. Pour into loaf pan. Spoon blueberries over the top, and swirl in with a knife. Bake for 40-45 minutes, or until a tester comes out clean. Rain a little extra sugar over the warm loaf, if desired.
Tip: Serve with lemon yogurt on the side.
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