This is basically my old standby banana bread recipe with blueberries added in, however I did make a couple of modifications.  We’ve been making efforts towards healthier eating (not that banana bread is exactly healthy), so I’ve been trying to incorporate whole wheat flour into some of my recipes.  In this one I substituted 1 cup of all-purpose flour with whole wheat flour.  Because the whole wheat flour absorbs more moisture, I made a couple of other minor adjustments as well.  I think this turned out great so I wanted to share.  Seriously, I’d rather eat this than cake, and that’s saying a lot.

Ingredients:
1 1/4 cups sugar
1/2 cup stick margarine or butter, softened
2 large eggs
3-4 medium bananas, mashed
3/4 cup buttermilk
1 tsp vanilla
1 cup whole wheat flour
1 1/2 cups all-purpose flour
1 tsp baking soda*
1 tsp salt*
1 cup fresh or frozen blueberries

Directions:
Preheat oven to 350 degrees and move rack to bottom (so top of bread will be in center of oven).  Spray bottom only of a Bundt Pan with non-stick spray (You can also use two regular bread pans if you don’t have a bundt pan).  This was a little more sticky than my plain banana bread and stuck in a few places, even in my silicone bakewear.

Mix sugar and margarine in large bowl.  Stir in eggs until well blended.  Add bananas, buttermilk, and vanilla and beat until smooth.  Stir in flour, baking soda, and salt just until moistened.  Stir in blueberries and pour into pan, spreading evenly.

Bake for 60-70 minutes, until top is browned and toothpick inserted in center comes out clean.  Cool for about 5-10 minutes in pan, then loosen sides and remove from pan.  Cool completely on wire rack before slicing.

Wrap tightly and store at room temperature for up to 4 days, or in the refrigerator for up to 10 days (although I doubt it will last that long).

*If using self-rising flour, omit baking soda and salt.

Ingredients:
3-4 cans refrigerated biscuits (my bundt pan seems to hold 3 better)
1 cup sugar
1 Tbsp cinnamon (more or less to taste)
1/2 cup brown sugar
2 sticks butter

Directions:
Preheat oven to 350 degrees.

Open biscuits and cut each biscuit into quarters. Mix sugar and cinnamon in a 1 gallon ziplock bag. Drop biscuit pieces into bag, seal, and shake to coat biscuits with mixture. Place biscuit pieces evenly into bundt pan.

Heat brown sugar and butter (either on stove or microwave) until they blend together and are no longer separated. Pour mixture over the top of biscuit pieces in pan.

Bake at 350 degrees for 30-35 minutes or until top is brown.

Let cool for 10-15 minutes, then flip onto plate or serving dish.

Ingredients:
1 1/4 cups sugar
1/2 cup stick margarine or butter, softened
2 large eggs
3-4 medium bananas, mashed
1/2 cup buttermilk
1 tsp vanilla
2 1/2 cups all-purpose flour*
1 tsp baking soda
1 tsp salt (I think I left this out and it turned out fine)
1 cup chopped nuts (if desired)

Directions:
Preheat oven to 350 degrees and move rack to bottom (so tops of bread will be in center of oven).  Grease bottoms only of 2 8-inch loaf pans or 1 9-inch loaf pan (I suggest using 2 if you have them).

Mix sugar and margarine in large bowl.  Stir in eggs until well blended.  Add bananas, buttermilk, and vanilla and beat until smooth.  Stir in flour, baking soda, and salt just until moistened.  Stir in nuts and pour into pans.

Bake 8-inch loaves for 1 hour, 9-inch loaf for 1 hour, 15 minutes or until toothpick inserted in center comes out clean.  Cool for about 5 minutes in pans, then loosen sides and remove from pans.  Cool completely on wire rack before slicing.

Wrap tightly and store at room temperature for up to 4 days, or in the refrigerator for up to 10 days (although I doubt it will last that long).

*If using self-rising flour, omit baking soda and salt.

Pumpkin Cranberry Bread

I picked this recipe up years ago, made it once and then forgot about it for a while.  Just after Halloween this year I decided I wanted to make a batch and I’ve made it three times since then.  It disappears nearly as fast as I can get it baked!  I’ve made a couple of slight revisions to the recipe, but the original came from Libby’s.

Ingredients:
2 1/4 cups all-purpose flour
1  Tbsp pumpkin pie spice
2  tsp baking powder
1/2 tsp salt
2 eggs
1 tsp vanilla extract
2 cups sugar
1 3/4 cups (15 oz can) pure pumpkin
1/2 cup vegetable oil
1 cup fresh, frozen, or dried cranberries

Directions:
Combine flour, pumpkin pie spice, baking powder, and salt in large bowl.  Combine eggs, sugar, pumpkin, vanilla extract, and oil in small mixer bowl and beat until just blended.  Add pumpkin mixture to flour mixture and stir until just moistened.  Spoon batter into two greased and floured 9×5 inch loaf pans.

Preheat oven to 350.  Bake for 55-60 minutes (I find it takes a little less time) or until wooden pick inserted in center comes out clean.  Cool in pans for 5-10 minutes.  Remove to wire rack to cool completely.

Variation:
I like to make this in a mini loaf pan (like a cupcake pan but loaf-shaped).  Make recipe as above, then spoon into greased mini loaf pans.  Bake at 350 for about 15 minutes.  Makes about 3 dozen.

Ingredients:
1/2 loaf sandwich bread (cubed)
1 pkg cornbread (cooked and cubed) (I use a box of Jiffy cornbread mix)
I onion (chopped)
1 stem celery (cut fine)
4 hard boiled eggs (chopped)
1 to 2 T. Sage (I use more, flavor to taste)
Broth, enough to make moist

Directions:
Mix all ingredients together.  Bake until light brown or onions and celery are done.  About 45 minutes at 325-350 degrees.

Ingredients:
3 Cups self rising flour
1/2 cup sugar
1 can beer (12 oz.) room temperature

Directions:
Combine ingredients in large mixing bowl. Mix well by hand with heavy spoon. Turn into lightly oiled 9×15x3 loaf pan. Bake at 350 degrees for 60 minutes. Remove from pan and cool on wire rack.

DIrections:
Mix together. Pour into 2 loaf pans. Bake at 350 degrees for 40 minutes.