These small bread pans* are perfect for baking a pint-size loaf for kids (who love the breakfast bread that fits in their small hands). Using the smaller pans also offers a baking product that travels easily, whether you’re on the road or in the air. In fact, using mini bread pans for different banana bread recipes would be fun.

My youngest child likes nuts, but claims not to like them in bread. I have found that finely chopping the walnuts I use in this bread gives the breakfast bread a wonderful nutty flavor (with more staying power), which my son loves. Of course, he doesn’t know that he’s enjoying the taste of the walnuts in the bread, in a mini form. This mini Cuisinart* does a good job of mincing up the walnuts fast.

The scrumptious fresh blueberries combined with the ripe bananas makes for a wonderful treat any time of day. I love this recipe because it’s made with fresh fruit and butter, and while eating this bread all the time would not be healthy, it’s a welcome treat for weary travelers.

Just think–when you’re traveling and you need a little something to eat to go with your coffee, espresso, or tea, this little bread is the perfect solution. So make a few loaves of this Blueberry Banana Bread, and take some slices with you on your journey. Of course, the bread is simply wonderful to have at home, too!

Blueberry Banana Bread

Preheat oven to 350 degrees F.
Spray 3 mini bread pans with non-stick cooking spray

1. Whisk together thoroughly:

• 1 1/3 Cups All Purpose Four (unbleached)
• 3/4 teaspoon salt
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Baking Powder

2. In a mixer, beat on high speed 2 minutes:

• 6 tablespoons unsalted butter, softened to room temperature
• 2/3 Cup Sugar

3. Beat in the flour mixture until blended.
4. Gradually beat in:

• 2 large eggs, lightly beaten

5. Fold in just until combined:

• 1 Cup mashed very ripe bananas (about 2)
• 1/2 cup coarsely chopped walnuts
• 3/4 Cup Fresh Blueberries

6. Scrape the batter into the mini bread pans, dividing the batter as evenly as possible. I put the 3 mini bread pans on top of a baking sheet and carefully put them in the middle rack of the preheated oven.  Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. This bread freezes well.

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Photo by Kelly Estes

Do you have overripe bananas sitting in your kitchen? Two very ripe bananas were begging for my attention yesterday, so I set out a stick of butter after I drank my coffee, and got out my handy immersion blender.

Using 7 strawberries, a banana, some plain organic yogurt and 2% milk, I whipped up a breakfast smoothie for my kids. I confess I had a couple sips myself — there was a little left over after I had poured their smoothies. Talk about refreshing and delicious! My 3-year-old drained his smoothie right away, and then set to work on his breakfast.

Next I procured a bread recipe very similar to banana bread but adding a twist using a couple apples and a banana, some butter, the usual sugar, eggs, and some walnuts. I then casually asked my husband if he could help me make Apple Banana Bread.

“Sure,” he said, as he sat at the kitchen table eating his bagel, and reading the news.

“Can you make this apple banana bread recipe for me today? I’ve got to take our daughter to the Valentine’s party this afternoon.”

My husband almost choked on his bagel, and then started laughing. “It’s your word choice that struck me so funny,” he was finally able to gasp out. “You went from asking me to help you to asking me to do it all myself.”

Of course, he agreed to make the bread after lunch. He’s good like that.

The aroma in the house after the bread came out was absolutely wonderful. He used reduced fat sour cream instead of the regular sour cream as suggested in the recipe. It’s a very easy recipe to do with a mixer, my husband tells me.

My children love the taste of the apple banana bread, and since they’ll be doing most of the eating of the bread, their taste is what matters most in this instance. Next time, I would spice up the bread a little to suit my tastes more, but the recipe is very well done for children, who tend to have a more, shall we say, demanding palate?

My overripe bananas have been used, my kitchen smells wonderful, and we have homemade breakfast bread in the house. What a great way to start the week!

What is your favorite way to use up ripe bananas?

Photo by Kelly Estes