Blueberry Pecan Banana Bread

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I’m kind of like Superman. I can’t fly, I don’t change my clothes in a phone booth, and I really don’t look that good in a spandex leotard, but I’m kind of like Superman in the aspect of having a weakness…something that will cripple me. Superman’s weakness is kryptonite, and mine is banana bread. I’ve attempted to make banana bread countless times in my life, and without fail, EVERY SINGLE TIME I try to bake it, it will always come out burnt on top and gooey in the middle.

Does anyone have this problem? Cupcakes, cookies, and pies are a breeze, but banana bread? NOPE. Never successful, even when I follow directions to a T.

This weekend I found myself with over-ripe bananas and an abundance of fresh blueberries, so I wanted to make a blueberry banana bread. I was determined to make sure that this was successful, and it was…kind of.

I baked the bread at 45 minutes for 350 degrees, checked on it and noticed it was getting a little too brown on top and still gooey in the middle, so I lowered the oven temp to 300 degrees and put it in for 10 more minutes and it baked fully in the center. It was still a little too brown on top for my liking, but hear me out when I say that this is freakin delicious.

Hopefully I can some day master the art of banana bread making and this will no longer be my kryptonite.

Blueberry Pecan Banana Bread (adapted from Giada’s recipe HERE)

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 cup sugar
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
2 ripe bananas, peeled and mashed
1 1/2 cup fresh blueberrie
Handful of chopped pecans
Turbinado sugar

Directions: Preheat the oven to 350 degrees F. Spray a 9- by 5- by 3-inch loaf pan with cooking spray. Set aside.

In a medium bowl, whisk together the flour, baking soda, salt, baking powder, and cinnamon. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas, blueberries, and pecans. Add the dry ingredients and stir just until blended.

Pour the batter into the prepared loaf pan. Sprinkle the top with a pinch of turbinado sugar. Bake 45 minutes at 350 degrees F and then lower the temperature to 300 degrees F and bake an extra 10 minutes or until a cake tester inserted in the center of the loaf comes out clean. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours.

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