WONDERFULLY CRAZY

A space where family, friends and anyone else can follow our adventures. We are a homeschooling, crafting, music-making, back-flipping wonderfully crazy family living on the coast of Maine enjoying everything life has to offer us!

Tuesday, February 1, 2011

Feeling Blue

Berries that is...So this morning I got up and made a delicious banana blueberry bread.  I tend to play around with recipes, changing them, changing them back and doing a lot of "winging it" as my husband likes to say (it drives him crazy).  Most of the time it works, occasionally not (just ask anyone in my family about biscuits). 
yummy!
 This time it worked quite well if I do say so myself.  One of the things I like to do with baking is find ways to use less refined sugar and more whole wheat and still have my children think I've made them a yummy tasty treat.  Here is the recipe I came up with a little from a cooks.com recipe, a little from my good old King Arthur Flour Baker's Companion and a lot of you guessed it "winging it".

pre-heat the oven to 325, grease and flour 2 regular sized loaf pans.

ingredients:
1 stick butter, melted (I never said low in fat, just sugar)
2/3 C brown rice syrup
2 eggs
1/2 C buttermilk (regular milk would work too)
3-4 over-ripe bananas
2 C all-purpose flour
1 1/4 C whole wheat flour
1 3/4 tsp baking soda
1 tsp salt
1 1/2 C frozen Maine blueberries (unless it's July)

Mix the first four liquid ingredients well. Mash bananas and add to liquid mix.  In a separate bowl whisk together flours, baking soda and salt, add to banana mixture.  Fold in blueberries just until combined.

Pour the sticky batter into the pans and bake for 75ish minutes.  Cool in pans for 10 minutes before putting on wire racks to further cool.  (you could sprinkle a little raw sugar on the top before baking to really sweeten up if you feel the need).

For those of you not familiar with brown rice syrup it is a liquid sweetener made by fermenting brown rice with certain enzymes.  It's not as sweet as sugar and has a much lower glycemic index. Rice syrup is much healthier and contains several nutrients that our bodies require without that rise and fall we get from sugar.  I often substitute rice syrup for sugar in baking recipes where there are already sweet ingredients such as bananas.

The bread was a huge hit and nearly a loaf is gone.  Energy was needed for sewing and digging a bigger snow fort.  Molly has been very busy with some appliques that she has come up with involving hearts and owls.  Corey couldn't finish is school work fast enough to get outside and work on the mega-fort that is being created in our own and our neighbors yards.

Mol working on some valentine ideas...

happy boys

a swim in the snow

continued fort digging

Enjoy the snow...it just keeps coming!












3 comments:

  1. Hi Angie, I thought I'd take a peek. I love your brown and white dogs...just like ours will be (our brown girl is just a pup right now!) Looks like fun over there...enjoy the wintry days.
    xo Jules

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  2. Yum! I've got some sad bananas on the counter and blueberries in the freezer. I think I know what I'm doing with my bananas now.

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  3. Yummy! I will have to try this. I need to work more brown rice syrup into my recipes...baking addict that I am.
    I miss fort building. We have lots of snow but it is pretty dry here so it isn't always the best for fort building.

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