Four+ days of hot, humid weather did not shine kindly upon the three bananas we had in the kitchen, but I didn’t realize that until I was half done making the batter for banana bread. The peels had only the usual amount of black and spots for ‘just’ overripe bananas, but the insides were unusable – bleh. After a quickly passing state of panic where I considered hightailing it to Canada and leaving the recipe remnants for the next person passing through the kitchen (probably the dog), I, instead, thought of what else I could make this bread into. I almost decided on applesauce bread since I spotted two apples in the fridge, but then, glowing like a beacon, with heavenly trumpets sounding, I saw them…. blueberries! Yes!
Instead of the bananas, I added a little milk for the necessary moisture, then mixed in a cup and a half of blueberries, spread it in a pan with a sprinkling of sugar on top for crust, put it in the oven, and crossed my fingers. (Yes, I know it wasn’t THAT much of a stretch to switch the recipe from banana to blueberry, but allow me my drama, dangit!)
Here’s what it looked like when it came out of the oven, just a little while ago:
Looks like it has a light crusty top, so that’s a good thing. And as soon as it’s cooled and I can take it out of the pan, the taste testing will begin! And continue on until it’s been tested into oblivion.