Honeyed Banana-Blueberry Bread
June 14, 2011 Celia, June 2, 2011 - So, it turns out the bar exam is kind of hard. My posts will probably be pretty sporadic these next couple of months: apologies in advance. I’m happy, however, to have fit a banana-berry bread in yesterday.
It was pretty much impossible not to make a banana bread: we had this bunch of bananas hanging around, in a state that practically screamed “Make bread from me!”
And then I found a banana-blueberry bread in The Dallas Junior League Cookbook. And then blueberries were on sale. Everything was coming into place…
I decided, though, to throw myself a curveball and play around a little with this recipe. It already replaced some flour with oats, so I started thinking in the direction of “health.” I learned some substitution tricks from a law school friend who bakes with whole grains all the time, and runs marathons nearly as frequently. He’d probably be disappointed I used white flour in this recipe (I was too lazy to go out and buy a new bag of whole wheat), but tales of his experiments inspired me to use honey in place of sugar (and reduce the amount of sweetener), and to thicken the batter with Greek yogurt instead of oil. I also used more berries than the original recipe called for. I just couldn’t resist…sorry this picture doesn’t do ‘em justice. Darn artificial light.
Cookbook Archaeology, bread in food 
