Banana and Blueberry Bread

While I was able to get off work earlier on Friday as a surprise mini Summer-Friday, I decided to bake this banana/blueberry bread for my husband’s birthday.

One of our very good friend was planning to bring one of her amazing cake at the party that evening and my cake would be just the perfect thing to wake up to after the big party.

Some cakes are perfect as “birthday-celebrating-blowing candles on” cakes and some others are perfect as “post-celebration-breakfast” cakes.

I had never baked banana bread and since I love it and had some left overs, it was the perfect occasion. And I decided to add the rest of my blueberries before they would turn bad.

Banana bread is a typically American thing for me. I don’t really know why but I never grew up with it around me and associated it with the U.S.

In my quest for the perfect recipe, I also discovered an interesting explanation on why Americans use cups for measurements. I always wondered why, sometimes slightly annoyed at it since I am used to see recipes with grams and milliliters.

I read online that it is meant to make measuring for recipes easier because you don’t have to weight anything. While this silly European person has probably no idea of what we are talking about, here is a more interesting explanation: Back in the days, the average American farmer’s wife had very low chances to own a precise weighting system in her ranch and cups became an acceptable system.

Needless to say that it was the perfect breakfast treat paired with a cup of black tea and cherries.

 

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon nutmeg powder – optional

1/2 teaspoon cinnamon powder – optional

1 cup sugar

1/2 cup butter, softened

2 eggs

1 teaspoon vanilla extract

3 ripe bananas, mashed

1 cup fresh blueberries

 

Directions

1. Mix flour, baking powder, nutmeg and cinnamon in a medium bowl.

2. Beat butter and sugar with an electric mixer in a large bowl for about 5 min until light and fluffy. The color should be noticeably lighter. Add 1 egg and allow to blend into the mixture before adding the second egg with the vanilla extract. Beat mashed banana thoroughly into the mixture.

3. Pre-heat oven to 350 degrees F (175 Celsius). Grease your loaf pan.

4. Mix the blueberries into the flour mixture and add then into the butter/banana one until combined into a thick batter.

5. Pour the batter into the prepared loaf pan and bake for about 40 to 45 min until a toothpick or knife inserted into the center comes out clean.

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Paneer Bhurji

On Sunday, my husband suggested to have paneer Bhurji since we had some left in the fridge.

We had also some baguette and we thought that it would be great to eat the paneer bhurji with it.

Since the baguette was one day old, I put it for few minutes in the oven so it would get slightly toasted and it was delicious with the paneer bhurji.

Ingredients

– 300g of paneer (if fresh: mashed into a crumbly texture. I didn’t have it fresh and cut it into small cubes)

– 1 medium onion chopped

– 1 tomato chopped

– 1/4 tsp turmeric

– 1/4 tsp coriander powder

– 1/4 tsp garram massala (optional)

– 1/4 cumin seeds

Preparation

– Heat the oil in a pan on a medium flame, till hot. Add the cumin seeds and fry till Théo starter to crack open

– Add the onions and fry till soft. Add the tomatoes and fry till the tomatoes are pulpy.

– Add spices and mix well. Fry for 2 minutes.

– Add the paneer. Mix well and cook for 2 more minutes. If the paneer gives off water at this stage, cook till the water has dried up. Turn off fire.

Season with salt, if desired. Garnish with the chopped fresh coriander and serve hot with Chapatis or Parathas, or baguette!

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