Experiments in Baking: Blueberry Banana Bread

Don't be thrown by my psychedelic bread. It tastes good, I promise.

It's raining in Brooklyn, I don't have to work until late and I had 3 brown bananas in my cupboard. The natural reaction would be banana bread, except that I had never made it before and have ridiculously high banana bread standards from my mom's buttermilk banana bread. Since all of the responsible recipe-wielding members of my family are working and searching my email accounts for "banana" only brought up multiple uses of "bananaburger" (inside family joke, sorry), I was left to my own devices and went in a completely different direction from my mom's classic.

Blueberry Banana Bread

3 brown, mushy, otherwise inedible bananas (or more if you've got 'em)
as many blueberries as you want (I had the small, 4.4 oz box)
A couple spoonfuls of greek yogurt for moisture
1/2 stick melted butter
3/4 cup sugar
1.5 cups flour
2 eggs, beaten
1 tsp baking soda
pinch of salt
Cinnamon to taste
(I also threw in some almond extract since I was out of vanilla... optional)

Throw everything in a bowl and mix. Bake in a buttered loaf pan in a preheated 350 degree oven for about 1 hour or until a knife comes out clean.

My cooking methods can only be described by "use up what's in the fridge/cupboard" but I think it turned out pretty well. In comparison to my mom's? Whole different breadgame. But it's definitely a nice reminder that the best thing in the world is a home that smells like banana bread!