View allAll Photos Tagged bread
via
This fabulous Blueberry Banana Bread is another great way to use up those freezer bananas! ( if you’re like me, you have a never-ending stash of them!) Blueberries are a perfect match with banana, so why not bake them into banana bread? This will be a hit with kids and adults alike! ( and empty your freezer or counter of those overripe bananas!)
YES! Yet another way to use up overripe bananas! How many banana bread concoctions do I have on here so far? Five? Seven? Whatever amount it is, it’s still not enough! We have a banana problem in my house. Either they disappear within seconds of bringing them home (or so it seems) or I am looking at a bowl of completely overripe bananas wondering why I even bother buying them at the store.
I also happen to love banana bread in all its various forms, so I’m not surprised that blueberry banana bread was next. It’s summer, the blueberries are in season and thus cheap and plentiful and I always have bananas.
This blueberry banana bread is one of my new favourites – blueberries have always been a longtime love of mine- and even though i received a few weird looks from the family, it was quickly devoured of course.
Why don’t they ever believe me?
So if you’re needing another delicious banana bread idea, this blueberry banana bread is it!
Happy baking!
Love,
Karlynn
Blueberry Banana Bread
Author: Karlynn Johnston
Prep Time: 15
Cook Time: 50
Total Time: 1 hour 5 minutes
Yield: 10 slices
Category: baking
Print Recipe
Pin Recipe
Description
This fabulous Blueberry Banana Bread is another great way to use up those freezer bananas! ( if you’re like me, you have a never ending stash of them!) Blueberries are a perfect match with banana, so why not bake them into banana bread?
Ingredients
1/2 cup butter
1 cup of white sugar
2 large eggs
1 cup of very ripe mashed banana, equals about 3-4 medium bananas
2 cups of all-purpose flour
1 tsp of baking soda
1/2 tsp baking powder
1/2 cup of fresh blueberries
Instructions
Preheat your oven to 350 degrees F. Grease and flour a standard loaf pan and set aside.
Cream the butter and sugar together until smooth and combined.
Add in the eggs, one at a time, beating until smooth.
Mix in the mashed bananas.
Whisk together the dry ingredients.
Stir in gently, until just combined. Add in the blueberries and mix in until they are evenly dispersed throughout the batter.
Pour into the prepared loaf pan.
Bake in the oven for 50-60 minutes, until a cake tester or toothpick inserted comes out clean.
Remove and cool in the pan for 10 minutes, then release from the pan and cool on a baking rack.
Keep wrapped or in a container.
One 1/2 inch slice28222.6 g214.2 mg10.5 g43.8 g4.2 g61.6 mg
Did you make this recipe?
Tag @thekitchenmagpie on Instagram and hashtag it #thekitchenmagpie
Other Banana Bread Recipes! PIN them to your Baking Board!
Banana Gingerbread Loaf
Chocolate Peanut Butter Banana Cake
Chocolate Banana Bread
The post Blueberry Banana Bread appeared first on The Kitchen Magpie.
Dec 2009
Day 3 in Gdansk started with a wander to follow some Christmassy music - a local church was hosting a St Nicholas Day fete, including a guy dressed as St Nicholas. There was also food available in the form of bread, some sort of spread (herring?) and gerkhins (eugh yuk! not for me!), as well as cake.
After this distraction we headed to the Gdansk shipyard gates and the Monument to the Fallen Shipyard Workers 1970 which we had promised to take mum too.
We stopped off at the pieces of the Berlin Wall and Gdansk shipyard wall for quick photos.
Whilst at the Monument we heard and almighty noise of engines and horns honking. We had seen an unusually high police pressence as we walked by and wondered what was going on but we had no idea what to expect. Curiosity got the better of me and Paul (and mum and dad followed) and we came to see hundreds of people on motorbikes dressed as Santas (turns out there were 2300 bikes and 2900 participants - according to a Flickr source). The noise was unbelievable (although Paul tells me not as noisy as race days). Everyone dressed up was very festive. It is a charity event, collecting money for children's charities.
We stopped one guy dressed in a City of Westminster flourescent jacket - I asked if he was English and the answer was no. I asked if he had worked in England and again the answer was no. Somehow he had acquired a City of Westminster Keep the Streets Clean jacket. Very bizarre.
Paul and I very, very briefly toyed with whether we could come over next year on his bike. We quickly rejected the idea as (a) there were no other nationality's bikes and (b) it was freezing cold, and travelling across West and Central Europe on a bike in December wasn't that appealing!
Mum and Dad left us to watch the bikes and went off to the Solidarity / Solidarnosc Roads to Freedom exhibition and Paul and I spent some more time bike spotting and then headed for drinks and more gorgeous cakes.
After meeting with Mum and Dad and them having cakes too, we all headed to the bus stop as we intended to go and see Westerplatte where WW2 began. We looked at the bus times and unfortunately there was just one bus, which ran every 40 mins and which ran a limited service in Winter. Due to the time we couldn't guarantee getting back into Gdansk and we couldn't guarantee there would be taxis available, so sadly we had to opt out of the visit.
Instead Mum and Dad headed into Gdansk for a wander and Paul and I headed to the Christmas Market (which turned out to be a market, which only a slight Christmas flavour) and did some Christmas shopping for Paul and shared a Polish sausage which was yummy and filled a gap.
In the evening we headed out for food at the Sphinx restaurant which served, well, we weren't sure as the menu was entirely in Polish. Case of guess work and checking with the waiter who then served whatever we pointed to!
After food it was to Cafe Ferber once again for more drinks - Paul had a Bubble Gum shake which he said was too sickly. It was nice for a sip but I think he was brave to drink the lot. I stuck to Vodka.
Then it was a final few Christmas light photos and a relatively early night. We got up at 3am the next morning in order to catch a minibus which didn't turn up. So we took a taxi to the airport for our 6am flight home.
The original recipe is here.
1/4 cup bread crumbs
2 tbsp olive oil
4 eggs
salt and pepper to taste
1 tsp vinegar of your choice
Add 1 1/2 tsp of the olive oil to the bread crumbs and mix together. Heat a non-stick pan over medium heat and add the bread crumbs. Toast for a few minutes.
When the crumbs just begin to color, and the rest of the oil and crack the eggs over the crumbs.
Cook on one side until the eggs are almost set, flip and cook for an additional 30 seconds. Remove the eggs and salt and pepper to taste.
Add vinegar to the pan and reduce slightly before pouring over your eggs.
I had a slight mishap while flipping the eggs, thus the broken yolk. This was very quick and very tasty. Sort of like a fried egg sandwich, just with less bread.
I used malt vinegar and didn't bother reducing it, just added it straight to the eggs.
Bread
I'll be darned if I could account for each of the options on this carte, but let me try. There were at least four forms of "baguette." There were regular baguettes, olive baguettes, and rosemary baguettes. There were bacon pain epis, buns filled with Comte, buns filled with Gruyere, and pain de campagne.
On the shelf below, there were half a dozen brioche rounds - one yellow with saffron, one pastel green with basil, and one regular brioche roll glistening with egg wash and a little cherry (?) stem sticking out the top that made them look like burnished apples. There was also milk bread rolls (which reminded me of the bacon-studded milk bread rolls at L20).
I chose milk bread, Gruyere, and saffron brioche. The saffron brioche was my favorite, though the milk bread was excellent as well.
To read more about this meal, visit the ulterior epicure.lterior epicure.
Crisp butter bread – delicate, delicious, crunchy crust surrounds a tasty and moist crumb.
Olive oil bun – the exterior was a little on the hard side, the interior was dry and rather pedestrian.
Complimentary bread is served before your meal at the Longhorn Steakhouse. For my meal, I had the tomato mozzarella salad with mixed baby field greens, grape tomatoes, basil, fresh mozzarella cheese and a balsamic vinaigrette dressing.
Bread and Pebre
Boragó
Santiago, Chile
(October 28, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
I don't often buy animal shaped bread, but when I do, I make it a bread bunny from Big Sky Bread in Kettering. www.bigskybreaddayton.com/
I experimented a new flour mix today. I could not find coconut flour in Singapore. So I used desiccated coconut instead.
Flour mix
10% potato starch
10% corn starch
10% arrowroot flour
30% hazelnut
20% brown rice flour
10% desiccated coconut
10% oat flour
Initially I had wanted to use 20% coconut. Likely I reduced to 10%.
The rest of the ingredients are
2 eggs + 1 yolk (the extra yolk is optional)
3/4 cup almond milk
1 1/2 tsp apple cider vinegar
2 tbs honey
5 tbs extra virgin olive oil
1 tsp ground ginger
1/2 tsp salt
1 tsp xanthan gum
1 tsp heaped active dry yeast.
Added 1 cup mix of sesame seeds, pine nuts, melon nuts, cranberry, wolf berry, rasins.
I'm adding ground ginger in my breads as it has anti-inflammatory benefits.
The bread taste sweeter than the others that I've made. The coconut taste stronger than the hazelnut.
Most GF baker's who blog have recommended to use 70:30 or 60:40 ratio of grain flour to starch in the flour mix. I've read a book which does not use starch at all. I havent got the guts to try it yet.
I love bread heels, especially if it's a crusty artisan boule... like Splendido's Country bread.
Not usually a white bread lover, but I love this crust.
office bread ServiceBest office bread Delivery Service – Call at 0430495187 to get quick office bread Delivery in Canning Vale from the best local bread service provider.
We bake our own bread. Well, 'we' is usually 'I' , but I've taught E a lot of the steps, so he can step in if I can't do a part of the process.
It takes 8-9 hours in total, depending on rising time/humidity/magical bread science I don't understand yet, but since 6 or 7 of that is rise time, it doesn't really chain me to the stove. And it's really, really good, if I may say so.
No-knead bread and the vessels used to bake them, a recipe from Brother Jim and based on a method in Mother Jones.
I talked a bit with Forrest about what the consistency of the dough should be. He agreed that the bread was probably a little too dry. I took it out of the oven, added a tiny bit of water to it (maybe a tablespoon?), mixed it up until it was doughlike, then put it back to rise some more.
I bet this is what they used to ride in the Tour De France, except with less boules and more baguettes. Shot taken outside Grant's Bakery in Hexham.
My first attempt at making wholewhat bread. Used my favourite bread recipe that my mum always uses.
Risen and ready for baking! Yeast is an amazing little creature.
I only have one loaf tin. I meant to cut the recipe down to only make one loaf, but forgot half-way through mixing the ingredients and started putting in full amounts. So I had to go back and add the right amounts of everything else. It also meant I ended up with a LOT of bread. It's a good thing it's tasty!
For more, see my blog at sweetstuffbyshannon.blogspot.com
ARGH, I don't think I baked it long enough. Not that the dough wasn't totally baked, but it tasted...doughy. Uh. Hm. Oops. Still tasted good though.
At this time of year the ducks and geese on the Round Pond don't need bread and pita. Still, dimwits insist on hurling mountains of the stuff into the water leading to bread pollution and pita archipelagos.
Bread + Butter
Upland
New York, New York
(May 11, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography