Okay, fingers crossed, the site should be in full working order. We have had to do a lot of maintenance the last few days but I think it will pay off for all of us! Thank you so much for your patience through this. We are working hard to provide you with the best site possible for your recipe needs :)
I am REALLY excited for all of you to get familiar with Chef in Training’s new look! There is SO much great stuff to help you find what you are looking for… for example the AMAZING new VISUAL RECIPE INDEX! It may be my new favorite feature. Sometimes, we eat with our eyes.. and this tool is really going to help you out! I also am excited about how much more organized it is. So, grab your cup of coffee or hot cocoa (or if its warm where you are you can grab a more refreshing drink), pull up a chair and stay a while and look around! I hope you love it just as much as me!
This week has been such a BUSY week! Last weekend I attended a blog conference which was AMAZING! I learned so much and met so many amazing people. I will post about it sometime this weekend, but for now, just know it was incredible. Aside from that, my hubby went back to work *squeal*! He has loved being back to his sense of “normal”- minus a couple of numb feet- and I have loved it to. Seeing him happy and getting back into his swing of things has been great! We have also been working hard this week to give you this new site, which has been in and of itself quite the process! Needless to say, I am more than excited and ready for the weekend! I also am more than excited to introduce today’s recipe…
Bananas are quite possibly my favorite fruit and have been since I can remember. I could eat them by the bunch… not even joking. In fact, according to my mom and my memory, at the age of 5, someone questioned my love for bananas…so what did I do?.. I ate the whole group of them (what do you call the group of bananas when they are hooked by the stems???) to prove them wrong… yep, all 6 or 7 bananas in one sitting. I still could probably do that today :)
Not only are they delicious by themselves, but they are even more delicious when used in other foods! Banana bread has been a staple in my home since I was born pretty much. The smell of it cooking makes me want to sit in my kitchen until it goes away. Adding blueberries to banana bread… makes it even better! I made this for breakfast a few Sunday’s ago and everyone enjoyed it! It was seriously gone almost as quickly as it was taken out of the oven!
Blueberry Banana Bread
By April 28, 2012Published:
- Yield: 1 loaf
Okay, fingers crossed, the site should be in full working order. We have had to do a lot of maintenance the last few days but I …
- 2 cups flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup cup sugar
- 3 Tbsp. oil vegetable, or canola
- 2 large ripe bananas mashed
- 1 egg
- 1 tsp. vanilla
- 1 1/3 cups blueberrires fresh
- Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder and salt.
- In a large bowl, whisk together sugar, vegetable oil, egg, vanilla and mashed bananas until smooth. Add in flour mixture and stir until just combined and no streaks of flour remain. Fold in blueberries with a spoon or spatula, then pour batter into prepared pan.
- Bake for about 55-60 minutes, until a toothpick inserted into the center of the loaf comes out with only a few moist crumbs attached.
- Let bread cool in pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
recipe from: Baking Bites