Rev: Banana Blueberry Bread 6/03

[KristinK]

(try saying that 10 times fast :p )

Well I'm excited - my first time starting a review thread!
I made this last night, with a few changes - I used all whole wheat flour, whole-grain cornmeal for the grits, applesauce for the oil, and 1 egg and 2 egg whites. I'm not sure how much the texture changed by using cornmeal instead of grits, but I didn't have grits and had exactly 3/4 cup of cornmeal left - and it turned out great. The texture ended up like a dense cornbread, and it wasn't too sweet (although that might also be because the blueberries I bought weren't very sweet). I was a little disappointed that there wasn't more of a banana taste, so next time I might throw in an extra banana (I used 4 medium) - and for that, I give it an 8.5/10.

Oh and it really was 'supereasy.'

Banana Blueberry Bread

"This bread is supereasy to make. I like to take it to my daughter's play group and watch other mothers and toddlers enjoy it. The freshness of the fruit gives a sensational flavor to the bread." -Kim Leonard, Stamford, CT

INGREDIENTS:
1 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup quick-cooking grits
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons canola oil
1 cup mashed ripe banana
3/4 cup blueberries
2 large eggs, lightly beaten

INSTRUCTIONS:
1. Preheat oven to 350ºF.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, grits, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture. Combine oil, banana, blueberries, and eggs; add to flour mixture.
3. Spoon batter into an 8x4-inch loaf pan coated with cooking spray. Bake at 350ºF 1 hour or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack. Remove bread from pan, and cool completely on wire rack.

Yield: 16 servings (serving size: 1 slice).

CALORIES 145 (25% from fat); FAT 3.6G (sat 0.4g, mono 1.8g, poly 1g); PROTEIN 3g; CARB 25.9g; FIBER 1.4g; CHOL 27mg; IRON 0.9mg; SODIUM 116mg; CALC 15mg

[BeachBum]

Thanks for the review. I haven't gotten my June yet, but this recipe looks good. I'm also glad to hear that your changes worked :)

[Peggy]

Thanks for posting the recipe, Kristin! I have some bananas to use up and blueberries in the freezer. I'll give it a try this weekend!

Peggy

[Kristine]

I had the baking urge this morning, and Kristin's post on the blueberry thread led me to this recipe. I used Kristin's modifications, except that I used egg substitute in place of the eggs/egg whites. I also used frozen blueberries because I didn't have any fresh. The bread is great - not too sweet, and like Kristin said, the texture is similar to that of dense conrbread. Thanks for the inspiration Kristin! :)

[tigermorris]

can anything be subbed for the grits???

Terri

[Jeanygirl]

Yum! I also used Kristin's modifications, which resulted in the dense, cornbready flavor with a hint of sweetness from the banana. I upped the amount of blueberries to over a cup, since I'm trying to use up everything in my freezer before I move, and as a result had fabulous, moist blueberry pockets. Auugh! Can I wait 'til lunch???

tigermorris - Yes, use cornmeal instead of the grits!!

[meslgh]

Kristin, you commented that the banana flavor wasn't very strong. It seems like I'm ALWAYS dissappointed that the banana flavor isn't very strong in my banana breads. Aside from using very ripe bananas, or more bananas, anybody have any suggestions about how to increase the banana impact in banana breads?

[RD chef]

Part of the reason you may not have had a strong banana flavor may be due to cutting out to much of the fat. One of the functions that the fat has in baking (besides texture and crumb) is to carry flavor. If applesauce is used in place of all the oil, it will definately not carry that banana flavor. That is why my mom's is always sooo good, she uses the old fashioned full-fat recipe! :D

['lil cooker]

We loved this! I made it exactly as directed, using the grits. Yes, it's "gritty", but I think that's what makes it so hearty and appealing. DH LOVED it, so I promptly made another couple of mini loaves for the freezer (lots of over-ripe bananas to use up). I like the idea of subbing cornmeal - I have the really coarse grind (Bob's Red Mill) and will try those next time to compare. A definate repeater in our kitchen!

['lil cooker]

Forgot to add - wonder if these would make good pancakes? The batter is a pancake-like consistency! Since this recipe is not overly sweet, this just might work! Will try this, since pancakes are on the supper menu once or twice a month...

[rinsav]

'Lil Cooker - If you try these as pancakes, let us know...that sounds yummy too!

['lil cooker]

Will report back!

[leannebw]

I'm reviving this thread because I'm wondering if oatbran would work as a sub for the grits:confused: Any thoughts?

[imloulou]

Originally posted by leannebw
I'm reviving this thread because I'm wondering if oatbran would work as a sub for the grits:confused: Any thoughts?

Ok leannebw...this is toooo weird!

I just put this recipe in the oven...I found it while searching this board tonight for Banana Bread. I think the last response was last month. I read a few responses before I made it...went to make it...and Voila...this thread was back to the top.

I subbed the grits for Bobs Red Mill 10 grain cereal (the stuff that makes the hot cereal). I will report back in...uh...one hour! lol!

Lisa in FL

[leannebw]

Wow, that is too funny! Maybe I should find out from you what I'm making for dinner tomorrow night ;)

Can't wait to hear your results. Thanks Lisa!

[imloulou]

I just tried the Muffins right out of the oven. They are very, very good.

I subbed the grits for Bob's Red Mill 10 grain cereal and it may be a teeny bit too crunchy around the edges...(I made mini loaves) The quick cooking grits would soften faster. I did not sub any fats and added a full (overflowing) cup of blueberries.

I will make it again with the 10 grain cereal but will add a T or two water or milk and let the batter sit in the loaf pan for about 20 minutes...this should soften the grains.

I am also going to try it with the grits as the recipe calls for. Usually I have this on hand (being in the south it is a pantry staple)

Leannebw, it should work fine with the oatbran!! I have some too and may try it also.

Lisa in FL

[leannebw]

Thanks for the encouragement. I'm going to bake a loaf tonight. I'll post my comments in the morning (it's DH's birthday, and I wanted to try this for a special breakfast).

[leannebw]

OK, the bread with oatbran was a success. That and egg beaters were my only substitutions.

I thought the bread could be a little sweeter, but it was actually perfect for breakfast.

[aquinas_chris]

great, I have some oat bran to use up after trying the cocoa banana brownies and i just didn't know what to do with it.

Christina

[imloulou]

Originally posted by leannebw
OK, the bread with oatbran was a success. That and egg beaters were my only substitutions.

I thought the bread could be a little sweeter, but it was actually perfect for breakfast.

oooooh...thanks Leanne! I am glad to hear that it worked with Oatbran...I ALWAYS have that on hand.

I have to add to my review with the "Bobs Red Mill 10 grain cereal"...my husband said he "could eat them every day" and my kids loved them too. So they were not too crunchy for them.

Thanks for posting your review!
Lisa in FL

[fancyn]

I had some leftover bananas and did a BB search for a new bread recipe to serve for breakfast. I ended up making this because the unusual use of the grits caught my eye. The end result was interesting, but good! I folllowed the recipe exactly, using frozen blueberries. The texture was "gritty" and hearty. The flavor was slightly sweet with a faint hint of banana - Perfect for breakfast! DS (15 months) gobbled up 2 slices! :)