Blueberry Banana Bread

Set oven to 350 F.

Butter the bottom of a 6 x 8 baking pan.

Note: I bake my banana bread in an 8 x 10 baking pan because the batter is very thick and takes long to cook fully, in a loaf pan, the sides and top of the banana bread will dry out and the center barely be baked after an hour, it is a preference of mine. Which means, it is a good recipe to make muffins with!

Ingredients:

1 ½ cup AP (all purpose) flour

1 c. Spelt flour (or other of your liking, AP flour will work just as well)

2 tsp. baking soda

½ c. butter

¾ c. sugar

¼ c. honey

2 large eggs (or 3 small ones)

3 to 4 bananas (1 ½ to 2 cups)

½ c. whey or buttermilk

1 tsp. vanilla

1 ½ cup fresh blueberries (or frozen)

Mix together dried ingredients in small mixing bowl.

In large bowl, using your stand mixer or hand mixer, beat the butter with the sugar and honey, incorporate the eggs one at a time till mixture is smooth and light.

Add the bananas, whey or buttermilk and vanilla. Mix for a minute or so.

Add the dry ingredients mixture, mix for another minute, do not over mix!

Using a spatula, fold in the blueberries.

Pour into the cake pan and even out.

Bake for 45 to 55 minutes.

Eat hot, warm or cold, just eat it!

Bon appétit!

Tip: If using frozen blueberries, fold them into the flour mixture first, then fold the flour/blueberry mix gently into the wet batter as to not cause extreme discoloration of the batter.