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There is no better way to start the day than with coffee, banana bread, and a good friend.
I’m not talking about grabbing a latte at your local Starbucks and sitting in a noisy room full of people, but sitting at the kitchen table in the warmth of a friend’s home, sipping coffee and nibbling on fresh baked banana bread.
That’s how I spent last Friday with Pam. I invited myself to her home for coffee and brought this light and lemony blueberry banana bread from Dr. Cookie’s Cookbook. I also presented Pam with a huge bag of celery. Pam’s husband thought this was an interesting gift and proceeded to tease me, saying that most people bring flowers, not celery. What can I say? I had too much celery and needed to share.
- 2 ½ cups whole wheat pastry flour
- 1 tablespoon baking powder
- 1 large egg
- 1 large egg white
- 1 large banana, over ripe and mashed
- ¾ cup sugar
- 1 tablespoon oil
- 1 cup skim milk
- 2 teaspoons lemon zest
- 2 cups blueberries, fresh or frozen and thawed