Here in Houston, blueberries are in season, and I love blueberries!  They have always been my favorite berry and one of my overall favorite fruits.  I eat them with my homemade Nutty Granola and raw milk, in smoothies, in homemade ice cream, and now also in banana nut bread.  I found these blueberries at my local farmers market.

Somehow the combination of moist banana and blueberries produced a bread even more delicious than when using either one by itself.  An even bigger plus is that blueberries are very nutritious and pack a lot of health benefits.  Bananas are good for you too!

Here’s how I made my blueberry banana nut bread:

Ingredients

2 ½  cups organic flour (I used Jovial Einkorn high extraction flour so that I would not need to soak the flour)
2/3 cup organic sucanat or other unrefined sweetener (I used Rapunzel whole sugar)
3 ½ teaspoons baking powder (I used Rumford aluminum-free baking powder)
1 teaspoon unrefined sea salt (I used Celtic Sea Salt
3 tablespoons oil (I used Olea olive oil, but coconut oil would work well too)
1/3 cup milk (I used local raw whole milk)
1 egg, preferably from pastured chickens
1 ¼ cups mashed organic banana (about 2 to 3 medium)
1 cup organic blueberries (I used fresh local, but frozen would work too)
1 cup chopped nuts (I used chopped soaked and dehydrated pecans)

Preparation

Heat oven to 350 degrees Fahrenheit.
Butter bottom only of loaf pan (I used a glass Pyrex 9 x 5″ loaf pan).
Mix all ingredients except fruits and nuts. Beat for about 30 seconds.
Mix in mashed banana.
Fold in blueberries and chopped nuts.
Pour into loaf pan.

Bake for 55 to 65 minutes until a toothpick comes out clean.

Cool slightly then loosen sides and place on a rack to cool completely before slicing.

Enjoy with lots of butter from grassfed cows!  (You can see that the butter is beginning to melt.  The bread smelled so good cooking, I just couldn’t wait to try a piece.)

For sources of ingredients and cooking supplies go to my Resources page.