Blueberry Banana Bread

Have I ever mentioned how many bananas I have in my freezer on a regular basis? I have, and it's a lot. I also keep blueberries on hand so I was delighted to find this recipe - a way to use them both. And a wonderful way, at that. I brought this bread to two morning meetings at work and it went quickly; I'm sure it will at your house too. This recipe makes 2 loaves or probably 24 muffins; you can halve it if you only want one loaf, or you can freeze the second one after wrapping it well in cling wrap or foil.

Start by placing the bluberries in a medium bowl and tossing them with 1/2 cup flour. Coating the berries with flour helps prevent the batter from turning green from the blue berries.



Next, to make the batter, cream together the applesauce, oil and sugar, then add the eggs one at a time,



beating well after each addition. (I can't really crack an egg with one hand. I did it like this for the photo opp!)

Next add the oatmeal,



flour, baking soda, salt, nutmeg and vanilla



and mix just until combined. Finally, add the banana



and mix until incorporated, then fold in the blueberry/flour mixture.



Divide the batter between two greased loaf pans and bake for 50-55 minutes or until a wooden toothpick comes out clean when inserted into the center of the loaf.



(If you choose to make muffins, I would imagine they would only need to bake for 20-30 minutes.)



Get more inspiration at Mouthwatering Mondays, Tempt my Tummy Tuesdays, Tuesdays at the Table and Tasty Tuesdays.

Blueberry Banana Bread

1/2 cup applesauce
1/2 cup vegetable oil
1 2/3 cup sugar
4 eggs
4 cups flour, divided
1 cup quick cooking oats
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
2 tsp. vanilla
2 cups mashed banana (about 4-5 bananas)
1 cup blueberries (fresh or frozen)

In a medium bowl, toss blueberries with 1/2 cup flour; set aside. In large mixing bowl, cream together applesauce, sugar and oil. Add eggs one at a time, beating well after each addition. Add oats, 3 1/2 cups flour, baking soda, salt, nutmeg and vanilla and mix just until combined. Add banana and mix until incorporated. Fold in blueberry/flour mixture.

Pour mixture into 2 greased loaf pans. Bake at 350 for 50-55 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack in the pan for 10 minutes. Remove from pan and cool completely on a wire rack.

Loaf can be frozen, tightly wrapped in cling wrap or foil.

Makes 2 loaves or 24 muffins.