Blackberry Banana Bread

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It was just a matter of time before I made this Blackberry Banana Bread, since I love trying different banana bread recipes and blackberry season is in full swing! This recipe makes a nice, full loaf that is dense and moist and full of banana and blackberry flavor. It also has a rich buttery taste and the buttermilk gives it a great taste, too. I think this quick bread works best with fresh blackberries, but if you want to try using frozen, your baking time will be longer.

It’s getting a little hot to bake since we’re right in the middle of summer, but you can make this in the evening or early in the morning when it’s a little cooler. Hope you enjoy this bread!

BLACKBERRY BANANA BREAD by NancyC, adapted from Betty Crocker

Makes one 9 x 5″ loaf

  • 1 1/4 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 1/2 cups mashed ripe bananas (3 to 4 medium)
  • 1/2 cup buttermilk
  • 2 1/2 cups all-purpose unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 to 1 3/4 cups fresh blackberries (if your berries are big, use 1 3/4 cups)

Preheat oven to 350˚F. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, mix sugar, butter, eggs, bananas, and buttermilk until well blended.

Stir in flour, baking soda, and salt and mix just until moistened. Gently fold in blackberries, distributing evenly in batter.

Pour batter into prepared pan and bake for 62 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 to 10 minutes, them remove from pan and cool completely on wire rack.

You can wrap and store the bread at room temp up to 4 days or refrigerate up to 10 days.

I’ve been having fun trying a variety of blackberry recipes–have you been doing much baking with berries?

Linked to Inspire Me Monday.

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Blackberry Peach Smoothie

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It’s been so hot the last few days, a smoothie sounded like the perfect thing to make! I like this recipe because it also has a peach in it–blackberries and peaches are such great summer fruits, so what a great idea to use them together in a smoothie! I found this recipe at Clean and Scentsible. If you don’t have blackberries, you can use blueberries or raspberries. Use your berries frozen–it makes the smoothie thicker, not to mention really cool and refreshing!

BLACKBERRY PEACH SMOOTHIE by NancyC, adapted from Clean and Scentsible

Makes 16 ounces–enough for 2 small smoothies or 1 large smoothie

  • 1 cup frozen blackberries (or substitute blueberries or raspberries)
  • 1 peach, sliced (and pit removed–you can peel the peach if you want–I left the skin on; or, you can use canned peaches)
  • 1 cup vanilla Greek yogurt
  • 1/2 Tablespoon flaxseed or wheat germ
  • 2 to 3 ice cubes
  • 1/2 Tablespoon honey (optional)

Add all ingredients to your blender and blend until smooth and creamy.

This really tastes great on a hot summer day! What kinds of cooling summer beverages have you been making?

Blackberry Gingerbread Muffins

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Usually I think of making gingerbread during the winter holidays, but here’s a summerized version in muffin form! Fresh blackberries make these muffins moist and of course the ginger and molasses give these muffins that great gingerbread taste. I had clipped this recipe from an old issue of Victoria magazine and modified it slightly. The original recipe was supposed to have made 18 muffins; I added in extra blackberries, and came up with 24 to 26 muffins, or 24 muffins and 1 mini-loaf. Making the mini-loaf works out great because you can bake it right along with your muffins–it will just need about 5 to 10 minutes extra baking time.

I also added a creamy glaze with a blackberry on top, because without any glaze or garnish these flat-topped muffins look quite plain. In other words, they are not the prettiest-looking muffins without anything on top. But they do taste great plain, so if you don’t mind them looking that way, you can skip the glaze.

I never would have thought of combining blackberries and gingerbread on my own, but I liked it alot! If you like gingerbread, you’ll have to try this out!

BLACKBERRY GINGERBREAD MUFFINS by NancyC, adapted from Victoria Magazine

Makes 26 muffins (or 24 muffins and 1 mini loaf)

  • 3 cups all-purpose unbleached flour
  • 2 1/2 teaspoons baking soda
  • 1 Tablespoon ground ginger
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • 1 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup firmly packed light or dark brown sugar
  • 1 cup unsulphured molasses
  • 4 large eggs
  • 1 cup buttermilk
  • 2 cups fresh blackberries

Preheat oven to 350˚F. Line muffin pans with 24 paper liners; set aside. Grease and flour a mini-loaf pan; set aside.

In a medium bowl, blend together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and allspice.

In a large bowl, cream softened butter and brown sugar until light and fluffy. Gradually add molasses, eggs (one at a time), and buttermilk and mix until everything is combined well.

Add the flour mixture all at once to the butter/molasses mixture and stir until just combined. Gently fold in the berries and mix to distribute evenly in batter.

Fill each muffin cup about 3/4 full, and put the rest of the batter in your mini-loaf pan. Bake muffins at 350˚F for 20 to 25 minutes or until toothpick inserted in center comes out clean; your mini-loaf will need to bake about 5 to 10 minutes longer. Cool in pan for 5 minutes, then remove and cool completely on wire rack.

If desired, drizzle muffins with glaze…

CREAMY GLAZE and BERRY GARNISH

  • 1 1/2 cups powdered sugar
  • 3 Tablespoons Half & Half (light cream)
  • 26 blackberries for garnish

In a small bowl, blend powdered sugar and Half & Half until smooth and creamy. Drizzle over cooled muffins and top each muffin with a blackberry in the center.

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A summery gingerbread is definitely a new thing for me! Have you tried any different twists on gingerbread?

Linked to Fiesta Friday at The Novice Gardener.

Blackberry Buttermilk Cake

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I mentioned in my last post that I had been picking some blackberries this past week. And this is one of the recipes I made with them–Blackberry Buttermilk Cake. It’s a recipe I’ve had for awhile, clipped from a newspaper and kept in one of my recipe binders. I thought I’d make it again to share on this blog with you, since I had never taken a picture of it before.

This cake is made in a bundt pan and is topped with a creamy buttermilk glaze. It’s not as dense as a pound cake–it’s a little lighter and cakier but the blackberries give it a nice moistness. It’s not overly sweet, which makes it great for a summer breakfast or brunch–it’s kind of like a coffee cake in bundt cake form. :)  It rises very nicely and you’ll definitely want to put the Buttermilk Glaze on this!

So keep it in mind for blackberry season! I’ve only made this cake with fresh blackberries–if you want to try substituting frozen berries, your baking time will probably be longer.

BLACKBERRY BUTTERMILK CAKE by NancyC

Makes one 10-inch bundt cake

  • 2 cups sugar
  • 1 cup butter, softened
  • 4 eggs
  • 4 3/4 cups all-purpose unbleached flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 3 cups fresh blackberries

BUTTERMILK GLAZE:

  • 1 1/2 cups powdered sugar
  • 2 1/2 Tablespoons buttermilk

Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan; set aside.

Cream sugar and butter in large bowl, blending until light and fluffy. Add eggs, one at a time, beating after each addition; set aside.

In medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.

In small bowl, combine buttermilk and vanilla. Add buttermilk mixture and flour mixture alternately to creamed mixture in large bowl, beating after each addition. Fold in fresh or frozen berries.

Spoon and spread the thick batter evenly in your prepared 10-inch bundt pan and bake at 350 degrees for 60 minutes, or until toothpick inserted in center comes out clean or almost clean (be careful not to overbake, or it will be a little dry).

Cool in pan 10 minutes. Invert cake onto wire rack to cool completely.

While cake is cooling, you can make the glaze–combine powdered sugar and buttermilk in a small bowl; blend well and drizzle over cooled cake.

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I’ve stored leftovers of this cake in the refrigerator for several days and I think it actually tastes better when it sits in the fridge a day or two! Not sure why–some recipes are just like that, I guess. But that may be helpful for you to know if you need a cake recipe that can be made ahead of time.

I love picking and using fresh berries in my summer baking! Have you done any berry-picking this summer?

Linked to Show and Share Party, Wow Us Wednesdays, Wonderful Wednesday, Full Plate Thursday, Thursday Favorite Things.

Shoepeg Corn Salad with Honey Dressing

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Blueberry Oat Banana Bread

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Veggie Chip Salad with Avocado

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Scrambled Egg Biscuit Bowls

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Blueberry-Honeydew Smoothie

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It’s really been warm lately, so I’ve been making lots of smoothies–they just taste so good on a hot day! One fruit that I really love but haven’t used that much in smoothies is honeydew melon. They’ve always been a little challenging … Continue reading