Try out this unique take on a classic banana bread recipe using WIC approved products like bananas, eggs, and blackberries! This warm and comforting treat is perfect to serve Thanksgiving morning, or any time this winter.
BLACKBERRY BANANA BREAD
1 stick of butter
1 cup of sugar
1 teaspoon of vanilla extract
2 1/4 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of baking soda
big pinch of salt
1.5 cups of blackberries
4 oz of chocolate chips/chunks (optional)
Preheat the oven to 350. Prepare all the ingredients. Prepare the pan by buttering it or using non-stick spray. Use either a 9×5-inch loaf pan or a 10 inch round cake pan.
In a small pot melt the butter, take it off the heat and let it cool. In a small bowl, mix the flour, salt, baking powder, and baking soda together. Set aside.
Add the eggs and sugar to a mixing bowl, whisk quickly for 5 minutes until the mixture is pale, light and foamy. Add the mashed bananas, vanilla extract, and melted butter, mix until just combined. Slowly add the flour mixture into the batter, stir in with a spatula, until partially combined. Add the chocolate pieces and about 1 cup of blackberries, fold in gently, taking care not to over mix. Pour batter into the prepared loaf pan, and lay the remaining blackberries on the top. Bake for about 1 hour, or until a toothpick comes out clean. It may run longer or shorter in your oven and depending on what pan you are using. After about 45 minutes, check if the top is not browning too much, if it is – cover it loosely with a piece of aluminum foil.