Blueberry Banana Bread

It's 90 degrees outside. I am tired of watching director's reels while simultaneously trying to find an "A-list photographer" who will work for high school intern wages. I have laundry to fold, chores to do, and fruit literally rotting on my counter in the kitchen. What's a girl to do? Why, fix a cocktail, crank up the air, and bake of course!

Drink pairing: San Pellegrino Aranciata Rossa with vodka over ice.

Music pairing: Nathaniel Rateliff. (You can watch a stellar Sideshow Alley rooftop performance here.)

Thermostat: 72 degrees...just until I don't want to melt, then it's back up to an eco-friendly 78.

Blueberry Banana Bread

Ingredients: 

2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
3/4 cup light brown sugar
2 eggs, beaten
5 mashed bananas
1/2 cup blueberries

Preheat oven to 350 and lightly grease a loaf pan. I prefer Pyrex, as it never overcooks like the darker pans do.

Combine flour, baking soda, salt. Cream butter and brown sugar in a separate bowl. Stir in eggs and mashed banana until well blended. Fold in blueberries. Add to flour mixture until just mixed. Pour into loaf pan.

Bake 60-65 minutes. 
(For high altitude, I add 2 TB flax seed, turn the oven to 375, and bake for 60 minutes.)



Voila! A very banana-y banana bread with tart little blueberries to cut the sweetness. Okay, back to the grind...At least I'm buzzed and full!