Tuesday, May 26, 2009

blackberry banana bread

Last week I took a glorious four day weekend to Seattle, but in order to get there I baked this bread up to swap for airport transportation services. This bread is gorgeous with the red and purple of the berries and green flecks of pumpkin seeds. The blackberries give a nice tart bite to the richness of banana bread, and couldn't be easier to mix up.

Blackberry Banana Bread

8 tbsp unsalted butter
3/4 cup sugar
2 eggs
½ cup plain yogurt
1 tsp vanilla extract

1½ cup whole wheat flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
½ tsp nutmeg

1 cup mashed, very ripe bananas (2-3 bananas)
½ cup toasted pumpkin seeds
1 cup blackberries

Preheat oven to 350°F. Butter a loaf pan.

Cream the butter and sugar until light and fluffy. Add the eggs and vanilla, beating well. Mix in yogurt.

In another bowl, mix dry ingredients together and add to butter mixture. Blend well. Add bananas. Mix, mix, mix. Stir in the pumpkin seeds. Gently fold in blackberries and pour into the pan.

Bake 45-60 minutes, until the middle springs back when you push down on it. If it's getting too brown and it's not done, cover the loaf with foil and keep baking.


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