I often store over-ripe bananas in the freezer for later use. The bananas get extra smooshie while they thaw, giving a more even consistency during the mashing process. To me, they also seem more fragrant and flavourful. Our old family recipe for banana bread came from a dear family friend. I often change it up by adding extras. This time it was plump blueberries and lightly toasted walnuts.

The loaf was gifted to my special mother-in-law. She was happy for us to have a taste too.

Having a slice with a light spread of soft butter is pure decadence, considering how rich it is already. The only way to enjoy banana bread is with a good strong cup of tea.

Banana Bread with Blueberries and Walnuts
Inspired by Rita Klimek

1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs, beaten
3 large bananas, mashed
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries, washed and sorted
3/4 cup walnuts, toasted and chopped

Toast walnuts in 350ºF oven for 5 minutes. Chop loosely when cooled.

Cream butter and sugar together. Ensure eggs are at room temperature. (You can put them in a bowl of warm water for 5 minutes if you forget to take them out ahead of time.) Add beaten eggs one at a time.

Mash bananas thoroughly with egg beater or in a blender.

Sift dry ingredients together and fold into batter alternating with mashed bananas. (Four parts flour mixture and 3 parts banana mixture.)

When the 4th part of flour mixture is almost all folded in, add the blueberries and chopped toasted walnuts so they are very lightly covered in flour. This keeps the blueberries and walnuts from sinking to the bottom of the loaf.

Put into a greased and floured loaf pan.

Bake for 45 minutes in a 350ºF. If it still appears moist along the center, cover loosely with foil to avoid further browning and bake for another 10 minutes.