I recently made Espresso banana bread, and wanted to tweak the recipe a bit further. I also discovered some blueberries picked last summer in Norway in the freezer and thought – aha! There is nothing like the combination of a rainy day, some sad spotty bananas and the luxury of a small box of blueberries to whip up a quick banana bread. Good thing I did, as friends popped round for tea. And we can look forward to picking blueberries this summer, though right now, with more rain and wind outside (brrrrr…) that does seem a very long time to wait.
Banana bread with blueberries
2 very ripe bananas (about 170 grammes peeled weight)
30 grammes sourdough starter (optional)
60 ml sunflower oil
Pinch of salt
70 grammes golden sugar
160 grammes plain flour
1/2 tsp baking soda
80 grammes frozen blueberries
See? Those bananas are in desperate need of a makeover to cake.
Preheat oven to 180 °C. Line a medium loaf tin with baking paper.
Mash bananas with a fork, beat in oil, sugar, eggs, sourdough and a pinch of salt. Stir in flour and baking soda. Finally, stir in your frozen blueberries. (The cake batter will be less blue if they are frozen.) Pour batter into tin, bake in the middle of the oven. Mine took 55 minutes baking time or so, until the cake tester came out clean.
Notes: This was delicious freshly baked, and nice with bluberries through the cake. We had visitors, so the cake all vanished the same afternoon. Must remember to not make anything with blueberries when that very active three year old comes over next, I have since been scrubbing the blueberry stain from the sofa… But it was good cake.