Ruhlman’s Banana-Blueberry Bread
Source of Recipe
Ruhlman's Twenty by Michael Ruhlman
Recipe Introduction
Banana bread can be a bit heavy, but this one is delicious and light. My blueberries headed south, but they always do when I put them in a batter. I do the tossing in flour thing, but that doesn’t seem to really help. Perhaps mixing some into the batter and putting the rest on top of the batter (floating them) before baking might work. Remember that if you are using frozen berries, don’t thaw before using.
List of Ingredients
2 c. /280 grams flour
2 t. baking powder
1/2 t. baking soda
Kosher salt
3 large eggs
1/4 c. buttermilk
1/3 c. sugar
1/4 c. butter, melted
2 bananas, mashed
1 t. vanilla
1 t. grated lemon zest
1 c. blueberries, tossed with 1 T. flour
Recipe
Heat the oven to 350 degrees. Butter an 8-inch loaf pan [I always use parchment paper, too].
In a bowl, combine the flour, baking powder, baking soda and 1 t. salt. In another bowl, mix the eggs, buttermilk, sugar, melted butter, bananas, vanilla and lemon zest. Add the flour mixture to the butter mixture and mix just enough to combine. Stir in the blueberries.
Pour the batter into the prepared pan. Bake about 1 hour, or until it passes the toothpick test. Cool in pan for 15 minutes. Remove from pan and cool on wire rack until complete cool.
Lasts 3 days, well wrapped at room temperature.
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