Banana Walnut Bread and Banana Blueberry Bread Recipe w/ King Arthur Flour's Help

I think I was one of the lucky ladies around on Christmas morning.  My darling husband and children bought me shiny new kitchen utensils from King Arthur Flour. 

I love them all.  They are heavy gage stainless steal and feel great in my hands.  So I had to think of something to bake to try them out.  Anyone who follows my blog knows I have been baking and cooking LOTS in preparation for the holidays.  I wanted to bake something not so sweet. 

I decided to make my mom's delicious banana walnut bread.  While I was mixing the double batch of batter up, I wondered what frozen blueberries would taste like in the recipe.  So I spilt the mixed up batch (less the walnuts) in half and added  1 1/2 cups of frozen blueberries to that batter.  I then added the walnuts to the others.  

So here is the recipe for the Banana Walnut Bread - and if you want to change it into Banana Blueberry Bread - leave out the walnuts and add 1 1/2 cups of frozen blueberries.

Ingredients:  (single batch) ***can just use 2 cups of All-purpose flour if you like***

1 cup All-purpose flour
1 cup King Arthur Whole Wheat Flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup softened unsalted butter
1 cup granulated sugar
2 eggs
2 large ripe bananas
1/3 cup milk
1 teaspoon vinegar

Directions:

Combine milk and vinegar and set side.

Cream butter and sugar together.

Add eggs and bananas to the butter/sugar mixture.  Beat until well combined.




I love to put over ripe bananas in Ziplock bag in the back of the fridge - it helps the banana flavor develop - and they are always there when I am ready to create.



Combine flours, baking soda and salt.  Alternate adding some of dry ingredients and then the milk/vinegar combination until all incorporated and blended well.

Stir in 1 1/2 cups of coursely chopped walnuts. 

Or if you like gently stir in 1 1/2 cups frozen blueberries.

Add batter to lightly greased loaf pan (5 1/4"x2 3/4"x3 3/4").

Bake at 350 degrees for 60 to 70 minutes.  Until toothpick comes out clean in the center of loaf.

Let cool in pan on wire rack for 20 minutes.  Then turn pan over and gently tap on bottom until bread is released.  Cool loaf rest of way before cutting.  Enjoy.

The blueberry banana combination was wonderful and a definite do again (even my boys say so).  The bread was slightly more moist and the blueberries add a whole new flavor dimension.