Sunday, August 26, 2012
Banana Blueberry Quickbread
barely adapted from The Sweeter Side of Amy's Bread
5 large eggs, lightly beaten
7/8 cup vegetable oil
1 1/4 cups plus 2 tbsp milk or soy milk
1 3/4 cups old fashioned oats, quick cooking are okay, too
4 1/8 cups flour
1 1/4 cups sugar
1 tbsp plus 2 tsp baking powder
1 tbsp plus 1/2 tsp kosher salt
1/4 tsp baking soda
2 cups ripe, mashed bananas
3 cups fresh blueberries
demerara sugar, optional
Preheat your oven to 375 and grease two 9x5 loaf pans.
In a large mixing bowl, combine eggs, oil, and 1/4 cup plus 2 tbsp of the milk with a whisk and set aside.
Pour the remaining cup of milk over the oats and let them soak for five minutes.
In another bowl, place flour, sugar, baking powder, salt and baking soda and whisk.
Pour the egg mixture into the dry ingredients and stir until partially moistened. Add the oat mixture and the bananas.Gently fold together until nearly mixed. Fold in the blueberries. Divide the batter evenly between the two pans and sprinkle the tops with demerara sugar, if using. Bake for ten minutes then reduce the temperature to 350 and continue baking for 45-55 minutes or until a toothpick inserted in the center comes out clean. Let the loaves cool in their pans for fifteen minutes then turn out onto a rack until completely cooled. For storage, wrap in plastic and store in the fridge.