As a happy rafter is a safe rafter, I take prepping for the river quite seriously. Baking and food included, of course. And drink too. You should see how prepared and organized rafters are. We are just shy of the insanity found with scuba divers (speaking from years of experience here), gear and personalities included.
This week I whipped up a batch of Blueberry Banana Walnut Bread based on a Raspberry Banana Bread recipe I unearthed last year to share with folks at breakfast. Personally, I think homemade breakfast breads are where it is at. Especially if you are going to row till your hands blister for three days.
I made a few changes to the original recipe, using both white and whole wheat flours, 1/4 less sugar, both brown and white sugars, hazelnut milk in place of water, swapped oil for applesauce, added some spices, and a bit of almond extract. The loaf is a little more moist with the use of the applesauce, however I enjoy it that way for breakfast breads. The modified recipe follows. Enjoy and much love from the river!
Blueberry Banana Walnut Bread
- 1 cup white flour
- 3/4 cup whole wheat flour
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs (farm fresh are great)
- 1 cup mashed ripe bananas
- 1/2 cup applesauce
- 1 teaspoon almond extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/3 cup hazelnut milk (or other milk or water)
- 1 cup fresh or frozen blueberries
- 1/2 cup walnuts
Stir the wet ingredients into the dry ingredients until moistened. Fold in blueberries and walnuts.
Pour into two (2) greased 8-in x 4-in x 2-in loaf pans. Bake at 350 degrees at 55-65 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pans to wire racks. Eat lots!