Thursday, July 17, 2014

Blueberry Banana Bread

I tried out this recipe on a whim one day and it's quickly become one of my favorite sweet breads to make. The thing I love most about baking bread is the opportunity afterward to share it. There is something about bread that just seems to bring people together. It has such a uniting quality. I think that's why restaurants typically serve bread right before a meal out. It's like an opportunity to break the ice, to start a conversation, to have an experience with someone else that is the same. Whenever I make bread, I'm reminded that Jesus is the bread of life. He came to unite us while Satan aims to divide us. Jesus shares the bread of his life so that we may partake in a similar experience with him in the Kingdom of Heaven. I want so desperately to choose the bread of life.

 So, whenever I make bread, I try to share it. I try to connect with other people in hopes that maybe my gift of bread will help break down barriers and that we can share in the joy of life together.

"Because there is one bread, we who are many are one body, for we all partake of the one bread." 
--1 Corinthians 10:17

Blueberry Banana Bread, fresh out of the oven!
(makes one loaf)


1 1/2 Cups Flour
1 Cup Sugar
1 1/2 Tsp Baking Powder
1/4 Tsp Salt
1/4 Tsp Cinnamon
1/4 Tsp Nutmeg
1 Tsp Vanilla Extract
3 TBSP Coconut Oil
1 Large Egg
2 Large Ripe Bananas (Mashed)
1 Cup Blueberries
1 TBSP Raw Sugar


Preheat oven to 350°. Grease a 9x5 loaf pan.

In a small mixing bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Set aside. In a separate mixing bowl, combine the coconut oil, sugar, 1 egg, vanilla extract, and mashed bananas. Once the ingredients are combined smoothly, slowly add in the flour mixture just a little bit at a time and stirring as you go. Using a hand mixer, combine until smooth. Then, fold in the blueberries with a large spoon or spatula. Add the batter into your greased loaf pan, shake until it spreads evenly across the bottom of the pan, and then sprinkle the remaining raw sugar onto the top of the loaf. Bake for 60 minutes. Remove from oven and let cool for 10 minutes. Then remove from the loaf pan and allow to cool on a cooling rack for 5 minutes before serving.



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