Banana-Blueberry Bread

Name: Banana-Blueberry Bread
Yield: Makes one 8-inch/20-centimeter loaf
Ingredients: 1 teaspoon grated lemon zest; 1 cup/140 grams blueberries, tossed with 1 tablespoon flour; 2 cups/280 grams all-purpose/plain flour; 2 teaspoons baking powder; ½ teaspoon baking soda/bicarbonate of soda; 2 bananas, mashed; 1 teaspoon vanilla extract; Kosher salt; 3 large eggs; ¼ cup/60 milliliters buttermilk; ⅓ cup/65 grams sugar; ¼ cup/60 grams butter, melted

Preparation info

Makes
one
8 inch loaf

Difficulty
Easy

Appears in

Ruhlman's Twenty

By Michael Ruhlman

Published 2011

About

In deciding what kind of batter bread I wanted to include, I simply combined my favorite batter bread with my favorite muffin. I started with the basic batter ratio of equal parts liquid and flour by weight, half as much egg, then scaled back on the liquid to account for the very moist banana.

Ingredients

2 cups/280 grams all-purpose/plain flour
2 teaspoons

Bread
Vegetarian

Method

Preheat the oven to 350°F/180°C/gas 4. Butter an 8-inch/20-centimeter loaf pan/tin or coat it