|Blueberry Banana Lemon Nut Bread|
Admittedly, he messed up slightly on the flour by using Bread flour instead of Cake flour as an experiment. He meant to try the lighter more tender flour and had the mental burp in his head on the naming. In the recipe, I just specify All Purpose but you could try what he had meant to, and use cake. D did figure out that bread was a mistake before he added too much. It was delicious nonetheless.
Blueberry Banana Lemon Nut Bread
1 c Vanilla Sugar (regular sugar with vanilla beans)
1/2 c Unsalted Butter at room temperature
1/2 Lemon, juiced and zested
3 - 4 Ripe Bananas, mashed
1/2 c Walnuts (Almonds or Pecans)
1 c All Purpose flour
1 c Wholewheat flour
1 c Blueberries
1 t Baking Soda
1 t Vanilla extract or 1 Vanilla bean, scraped
1/2 t Baking Powder
1/2 t Salt, fine (don't want hunks of salt zones)
Preheat the oven to 350F. (or What I do because of the temperature drop when you open the door, I like to preheat the oven to 375F then when I put the loaf in, I turn the oven down to 350F)
In a mixer with the paddle attachement, cream Sugar and Butter well combined and fluffy in appearance.
Add the Eggs one at a time as each get's absorbed. Add the Lemon stuffs and Vanilla.
Lower the spead to stir and add the Bananas (already mashed).
On the side in a bowl, toss Blueberries in 1 T Flour until lightly coated. In that same bowl, add the Nuts, Flours, Salt, Baking Powder and Baking Soda and mix gently so as not to pierce or smush the berries.
Take the mixing bowl off the mixer and with a nice big wooden spoon or big spatula, gently mix in the Blueberry and Flour mixture. Nothing worse to me than blue streaks in blueberry baking, like those purple muffins in the Magic Bullet infomercials. Do not over mix or your bread will be tough.
Pour into Buttered non-stick loaf pan. You can flour the pan if you must. I do not.
Bake for 55-60 minutes. Test the centre with a wooden toothpick or skewer for doness. Crumbs are good, goo is not done.