Chef Ena: Apple Blueberry Banana Bread Recipe: An Unexpected Creation

Sometimes, the best recipes are born out of necessity and a dash of creative improvisation. One day, when the familiar jar of flour was disappointingly empty, a tucked-away box of Krusteaz Buttermilk Complete Pancake Mix came to the rescue. The result? An unexpectedly delightful Apple Blueberry Banana Bread that's been a staple in our kitchen ever since.

The gentle tang of ripe apples and bananas pairs exquisitely with the sweet bursts of blueberries, all wrapped in the comforting embrace of a bread that's moist, fragrant, and full of flavor. But what truly sets this recipe apart is the pancake mix, which lends the bread an irresistible fluffiness and a perfectly golden crust that's unparalleled.

When making this bread, not only will the aroma captivate you, but you'll also be reminded of the beautiful accidents that lead to culinary masterpieces. So, dive into this recipe and discover the magic that happens when you think outside the traditional ingredient box!

Ingredients

• 2 large Apples
• 1 stick of Butter
• 1 cup granulated Sugar
• 1 cup Brown Sugar
• 2 ripe Bananas
• 2 Eggs
• ½ teaspoon Vanilla Extract
• 2 cups + 2 tablespoons Krusteaz Buttermilk Complete Pancake Mix (or a similar alternative)
• 1-1/2 cup Blueberries (washed and dried)
• 3 tablespoons Milk

Preparation Instructions

1. Begin by washing, drying, peeling, and deseeding the 2 fresh apples. Place them in a small saucepan, add ½ cup water, 1 tablespoon each of granulated and brown sugar, and a sprinkle of cinnamon. Cook on medium heat for 13 to 15 minutes until all the liquid has evaporated. Transfer the mixture to a glass container and refrigerate until cooled or ready to use.
2. In a large bowl, cream together the melted or softened butter with the granulated and brown sugars until the mixture is pale and fluffy. Beat in the eggs.
3. Peel the bananas and mash them using a fork or process in a blender. Stir the mashed bananas into the creamed butter and sugar mixture. Mix in the vanilla extract.
4. Gently fold in 2 cups of the Buttermilk Complete Pancake mix, taking care not to overmix.
5. Before adding the blueberries, toss them with 2 tablespoons of the Buttermilk Complete Pancake mix to coat them evenly.
6. Gradually fold the creamed mixture with the milk, ensuring it's thoroughly combined.
7. Pour the batter into a greased cake or loaf pan. Bake for 50 minutes to one hour or until a skewer or toothpick inserted into the center comes out clean. Once done, remove from the oven and turn out the cake or loaf onto a cooling rack.