Blueberry Banana White Chocolate Bread

BlueberryBananaWhiteChocolateBread

This bread was AMAZING!!! Besides the fact that it smells like absolute HEAVEN when it’s baking… DELICIOUS… oh man… dessert, breakfast, mid-day snack… whatever. YUM! My family loves it, and I brought it as a snack to my friends… and they enjoyed it too!!! YUMMY!!!

Ingredients:

1/2 cup unsweetened organic applesauce
2 Tb butter at room temperature
1/2 cup sugar (or could use 1/2 cup honey)
2 cups all purpose flour
1/2 tsp sea  salt
3/4 tsp. baking soda
2 ripe bananas mashed
1 tsp. vanilla
2 eggs
1/3 cup organic low-fat PLAIN yogurt

1 cup white chocolate chips
1 cup blueberries (DRY, fresh. Then toss in 1 Tb of flour.) I used frozen, thawed and dried a bit on a paper towel and tossed in 1 Tb of flour.

DSC_0744

1. Preheat oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter and applesauce with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don’t over-mix. Stir in the chocolate chunks and then gently stir in the blueberries. If you want, you can sprinkle a few additional chocolate chunks and blueberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

*This recipe turns out perfect for me, so here are the details: We bake at sea level in a greased glass blue pyrex pan and we bake on the middle rack in a electric oven.
*If you use frozen blueberries, dry off and toss in flour. Do not wash and then toss in, you want to DRY as much as possible so you don’t add too much moisture.
*If you bake in a dark metal pan or if you are baking at a different altitude or using an gas oven, you may possibly get different results.
*Oven temperatures can vary quite a bit, so if you have an oven thermometer that is helpful to see if yours is recording the right temperature.
*If the top is browning too quickly, cover the top with foil in the middle of baking to prevent it from browning further.

Bake, and ENJOY!!!

 

Quote of the Day:

4a7a70f2c18d8ef03fad2c7616ed5a63

Lemon Curd Blueberry Trifle

No picture with this one…

So, I made a Trifle the other night, and it actually turned out SOO good! I combined a couple of different recipes and ideas, and really liked it. I, of course, didn’t take any pictures of it, but I’m putting the recipe on here so that I won’t forget.

Step 1: Make Angel Food Cake (Pound cake may also be good!)
I used a boxed Angel Food Cake. All I had to do was add water, mix in my mixer, and bake! 35 minutes later, you flip it over (in the angel food cake pan) and let it cool. EASY!

Step 2: Buy or make lemon curd. I bought a jar of it because I was a bit busy. BUT, you can pretty easily make it. It’s basically eggs, sugar, lemon and butter. So, if you have all of that, just make it!!! (http://www.chefscatalog.com/blog/gift-from-the-kitchen)

Step 3: Blueberries!! Blueberries are just starting to be in season here right now and are DELICIOUS!!!! I had 2 small containers. I washed them and drained them and set them to the side to dry.

Step 4: Make mousse! I got the recipe for the mousse here: http://www.pinterest.com/pin/96616354480891681/
I made the recipe exactly the same, but then instead of Basil, i used mint, and refrigerated the mousse in 1 large glass bowl instead of separate dishes. http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2736718

Step 5: Assemble!
Use scissors or a serrated knife to cut the angel food cake into approx. 2-inch squares. Then, you layer. Start using 1/3 of the angel food cake pieces, and layer in the bottom of a trifle dish, or large punch bowl. Then layer in the lemon curd, blueberries and mouse. I just dolloped bits of everything in there until the layer was nicely covered, and then topped it with lemon zest. I then repeated 2 additional times until there were 3 layers, and then topped it with chopped mint.

Easy Peasy lemon squeezy!!! HAHA! 🙂