Roasted Banana And Blueberry Puree Food

BLUEBERRY BANANA LOAF

Blueberry Banana Loaf image

This is an excellent recipe for banana blueberry loaf! Be sure to mash the bananas with a fork, don't puree them, this gives for a better texture to the loaf. This recipe makes two loaves, I have even made these in mini loaf pans also. These loaves freeze wonderful, and are even taste better the following day! I have used cranberries in place of the blueberries --- I have recently reduced the ingredient amounts to this recipe to yield one loaf instead of two, you may omit the cinnamon if desired.

Provided by Kittencalrecipezazz

Categories Quick Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
2 teaspoons vanilla (or use maple extract)
3 large eggs
2 ripe bananas, mashed
1 1/2 cups blueberries (fresh or frozen)

Steps:

Set oven to 350 degrees.
Set oven rack to second-lowest position.
Grease a 9x5-inch loaf pan.
In a bowl combine the flour with the next 4 dry ingredients.
In a bowl, cream the butter with sugar and vanilla until fluffy (about 4-5 minutes until no sugar granules remain, this is important!).
Add in eggs, and beat well (about 2-3 minutes).
Mix in the mashed banana until combined, then using a wooden spoon mix in the flour mixture just until combined.
Fold in the blueberries.
Transfer to prepared baking pan.
Bake for about 1 hour or until a toothpick inserted in the middle comes out clean.

BLUEBERRY-BANANA BREAD

Blueberry-Banana Bread image

Provided by Giada De Laurentiis

Categories dessert

Time 3h15m

Yield 6 to 8 Servings

Number Of Ingredients 13

Ingredients

Butter, for greasing the loaf pan
1 1/2 cups all-purpose flour, plus extra for dusting the loaf pan
1 teaspoon baking soda
1 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar
1/2 cup vegetable oil
2 large eggs, beaten
2 teaspoons vanilla extract
2 ripe bananas, peeled and coarsely mashed to yield about 3/4 cup of mashed banana
1 cup (about 4 ounces) fresh blueberries

Steps:

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9- by 5- by 3-inch loaf pan. Set aside.
In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended.
Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours.

BLUEBERRY-BANANA CRUMBLE MUFFINS (VEGETARIAN)

Blueberry-Banana Crumble Muffins (VEGETARIAN) image

A delicious blend of earth's best flavors in a yummy breakfast muffin! No animal products used and easy to make. The perfect way to use up bananas instead of hum-drum banana bread.

Provided by susanwesla_11587704

Categories Quick Breads

Time 1h30m

Yield 36 Muffins, 15-20 serving(s)

Number Of Ingredients 14

Ingredients

6 large ripe bananas
3 cups wild blueberries
3 large free range organic eggs
3/4 cup fresh Hass avocado, pureed
1/4 cup avocado oil
1 1/2 cups organic sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon fine pink himalayan salt
4 1/2 cups king arthur's all-purpose flour
4 single serving packets nature's path instant blueberry oatmeal
1/2 cup organic brown sugar
1/3 cup all-purpose flour
1/2 cup vegan butter substitute

Steps:

CRUMBLE: Pour all packets of oatmeal into a medium mixing bowl. Add brown sugar, Earth Balance Buttery Spread (Vegan Butter Substitute) and 1/3 c flour. Cut together til thoroughly mixed and resembles granola. Set aside. .
MUFFIN MIX: Mash bananas in large mixing bowl. Add sugar, eggs, pureed avocado, and oil. blend well. Add blueberries and stir gently to mix. Sift together dry ingredients and gently blend into banana-berry mixture. Spoon into muffin cups filling to just below top of cup rim. Spoon crumble mixture on top of each muffin and lightly press down to set. .
Bake at 375 degrees for 18-22 minutes, depending on size of muffin cups. Makes about 3 dozen.

Nutrition Facts : Calories 383.2, Fat 7, SaturatedFat 1.1, Cholesterol 37.2, Sodium 497.1, Carbohydrate 75.9, Fiber 4, Sugar 36.9, Protein 6.5

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