Twist up the traditional banana bread by adding in fresh fruit.

Prep: 25 min. 
Bake: 55 min.
Oven: 350° 
Makes: 1 loaf


2 cups all-purpose flour
1 ½ tps baking powder
½ tsp baking soda
¼ tsp ground cinnamon
1/8 tsp ground nutmeg
2 beaten eggs
1 ½ cups mashed bananas (5 medium)
1 cup sugar
½ cup cooking oil or melted butter or margarine
¼ cup chopped walnuts
1 cup of fresh blueberries

1. Grease bottom and ½ inch up the sides of one 9x5x3-inch or two 7 ½ x3 ½ x 2-inch loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and ¼ tsp salt. Make a well in center of flour mixture; set aside.

2. In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy) Fold in nuts and blueberries. Spoon batter into prepared pan(s).

3. Bake in a 350° oven for 55 to 60 minutes for 9x5x3-inch pan, or 40 to 45 minutes for 7 ½x 3 ½x 2-inch pans, or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

(Recipe inspired by Banana Bread recipe in the Better Homes and Gardens New Cook Book 12th Edition, page 119.)

Blueberry banana bread