We are all looking for more ways to get whole grains into our diet, right? But with all the hype of low carb diets and such, bread is often the first thing cut. Personally, I can’t do it; so I opt for the whole grain variety. There are so many different varieties of whole grain bread out there these days. Everything from English Muffins to bread to tortillas.
If your house is anything like mine, you are still knee deep in Halloween candy. I let my son have one piece of candy in his lunch, and then if he is lucky he can have another piece after dinner. Needless to say, it lasts a really long time around here.
This bread is perfect for those leftover Reese’s Peanut Butter Cups. If you haven’t stashed them away for yourself, that is. Or maybe that is just me The bread also uses up those browning bananas you have on the counter or stashed in your freezer. See, I am here to help! And because it is me, and I don’t know when to stop I added a layer of Nutella on top. Jean made this Nutella Banana Bread, and I just couldn’t get it out of my mind.
I am not usually a big fan of plain banana bread. There is just too much banana flavor. I realize that doesn’t make much sense. I like bananas, but only every once in awhile. So when I saw this recipe that added peanut butter to the batter I was exited to give it a try. There is still a hint of banana in the background, but the peanut butter really shines through. And then every once in awhile you get a bite with a peanut butter cup, and you are in heaven!
I don’t know about you, but I am ready for school to start. I really enjoy spending time with my 7 year old, and playing with him during the day. I will miss him like crazy when school does start again. But right now, I am so far behind, I just need time to get everything done! Moving, unpacking, getting the house ready, work, the blog, family….there are just not enough hours in the day. Today I am taking my 7 year old bowling, and out to lunch with a friend. Hopefully me being overwhelmed won’t affect his fun memories of summer!
Back when I did the Colorado Wildfires Bake Sale, I quickly found a perk. Everyone was sending me links and pictures to some of their best recipes. Some of which I had missed out on the first time around. So when I found myself with lots of blueberries (I still have lots, so beware), I went straight to this gorgeous bread that was sent to me by Damn Delicious.
This is pretty much a classic banana bread, but with tons of blueberries mixed in. The blueberries and banana go surprisingly well together, and make for a very moist and flavorful bread. This recipe should make 4 mini loaves, that you could wrap in foil and freeze for later. Or give as gifts, if you are feeling really generous. I made 1 regular sized loaf, and then 6 muffins with the little bit of batter left. I am sure I could have put it all into 1 large loaf. As you can tell by the picture, it isn’t over flowing the plan or anything.
My 7 year old loved this bread. He ate it for breakfast, and requested it for a snack for quite a few days in a row. He won’t eat blueberries plain, but mix it into bread, muffins, or waffles, and he can’t get enough!