Honey Banana Blueberry Poppy Seed Bread

Ingrédients
Makes one 9-by-5-inch loaf
  • 1 1/2 cups all-purpose flour 2513
    Robin Hood Flour All Purpose 2.5KG
    $6.02 • Chq
  • 1 cup sugar 2514
    Redpath Granulated Sugar Special Fine 2KG
    $3.23 • Chq
  • 1 teaspoon baking soda 2515
    Compliments Baking Soda 500G
    $1.39 • Chq
  • 1/2 teaspoon salt 2516
  • 3 ripe well-mashed bananas 2517
    Banana 1EA
    $1.07 • Chq
  • 1/2 cup vegetable oil 2518
  • 1/4 cup milk 2519
    Natrel Fine Filtered Milk 1% 2L
    $4.61 • Chq
  • 1/4 cup honey 2520
    BillyBee Honey Bear 375G
    $6.02 • Chq
  • 2 eggs, lightly whisked together 2521
    Compliments Eggs Large White 12EA
    $3.55 • Chq
  • 1 tablespoon poppy seeds 2522
  • 1 pint (6 ounces) fresh Chilean blueberries 2523
Instructions

In a bowl, mix the flour, sugar, baking soda, and salt together. In a separate bowl, mix together the bananas, oil, milk, honey, eggs, and poppy seeds. Combine both bowls together, mixing until just combined. Gently fold in the blueberries. Pour the batter into the loaf pan and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes. Let the bread cool in the pan, then remove from the pan and slice.

Recipe courtesy of: Chef Jon Clemens The Porch Restaurant and Bar, Sacramento, CA