Procrastinators Unite! Banana Bread with Blueberries
Ahh, I’ve learned procrastination really only pays off with bananas for making quick breads. This recipe has versatility to be inventive with ingredients as the sour cream really enhances the moistness and the coffee powder offers a depth of flavor of all the ingredients rather than an actual coffee overtone. If you want to use frozen instead of fresh blueberries, you need to thaw and drain them, but the “marble” effect they create can be quite a pretty enhancement.
Now if you prefer a pumpkin bread, applesauce or the shredded friends like zucchini or carrot, these are all possibilities instead of the mashed banana. One day when I had over ripe bananas and some leftover drained crushed pineapple, I put that together with some toasted coconut and had quite a lovely treat. Chopped nuts can be added in the 1/2 - 1 cup range also, but I recommend toasting raw nuts before adding to the mix to bring out their flavor. Some days, a muffin would be better than a loaf, don’t you think? Check out this website: www.joyofbaking.com/PanSizes.html for conversions of pan types and cooking times. By the way, if you need over ripe bananas and can’t wait, check with your produce person at the grocery, they often have some in the back.
