Subj : Cinnamon Sugar Blueberry Banana Bread
To : All
From : Mojo
Date : Thu May 05 2016 01:15 pm
Cinnamon Sugar Blueberry Banana Bread
Ingredients
1 cup granulated sugar, divided
1/2 cup unsalted butter, softened
1/4 teaspoon salt
2 overripe bananas
2 large eggs
7 tablespoons sour milk (make sour milk by adding 1 teaspoon vinegar to 6 1/2
tablespoons nonfat milk)
1 teaspoon vanilla extract
1 teaspoon baking soda
2 cups all purpose flour
2 cups fresh or frozen blueberries (if using frozen, be sure to remove any ice
crystals)
1 teaspoon cinnamon
Directions
1. Preheat oven to 375�F. Grease a 9x5x3" loaf pan with butter and coat it with
sugar. (You do this like you would grease and flour a pan. Grease it first,
then add about 2 tablespoons sugar to the pan and move the pan side to side
until the bottom and sides are coated with sugar. Do NOT substitute cooking
spray for the butter. You can skip the sugaring and just use cooking spray, if
you wish.)
2. Cream butter and 3/4 cup sugar with a hand mixer. Set aside.
3. Add bananas, eggs, milk, vanilla, salt, and baking soda to a blender jar and
blend until smooth.
4. Pour half the banana mixture into the butter mixture with 1 cup of flour.
Mix with hand mixer until just incorporated, then add the remaining banana
mixture and flour. Mix until just incorporated. Stir in blueberries. (Make sure
that your frozen berries are not overly wet; pat them dry and/or remove any ice
crystals or your batter will be too wet.) Pour into prepared pan.
5. Combine 1/4 cup sugar and cinnamon in a small bowl. Sprinkle evenly over the
top of the batter.
6. Bake for 45-50 minutes until a toothpick comes out with just a few crumbs.
The edges will be a dark brown and there will be a nice crack down the center.
7. Cool completely before removing loaf from pan, but you can cut slices from
the pan after it's cooled for about 15-20 minutes.
Notes
Slice and freeze in sandwich sized ziploc bags for easy breakfasts!
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