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Recipe courtesy of: Chef Jon Clemens The Porch Restaurant and Bar, Sacramento, CA

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 ripe well-mashed bananas
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1/4 cup honey
  • 2 eggs, lightly whisked together
  • 1 tablespoon poppy seeds
  • 1 pint (6 ounces) fresh Chilean blueberries

Directions

Butter and flour a 9-by-5-inch loaf pan. Preheat the oven to 350°F. In a bowl, mix the flour, sugar, baking soda, and salt together. In a separate bowl, mix together the bananas, oil, milk, honey, eggs, and poppy seeds. Combine both bowls together, mixing until just combined. Gently fold in the blueberries.

Pour the batter into the loaf pan and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes. Let the bread cool in the pan, then remove from the pan and slice.

Makes one 9-by-5-inch loaf.