blueberry banana bread

A recent shopping mishap, one list/two shoppers, left the homestead with a huge stack of bananas. The ripening banana problem as everyone knows, leads to baked goods. For something different, I included blueberries from my recent lake adventure. Blueberries. Bananas. Would it be good?

Upping the recipe to include more bananas meant I needed something bigger to bake this creation. Enter side stage - the bundt pan. Besides being able to handle a larger amount of batter, I find the bundt pan makes for a nice change of banana bread presentation. One thing I've also been doing as of late, is mashing the bananas in a potato ricer. It really breaks down the banana, which in turn fills every nook and cranny of the batter with banana goodness. Light, fluffy, and full of blueberries, this banana bread combination was great!

What you are going to need
1 cup o' butter
1 1/2 cups of splenda
6 bananas
4 well beaten eggs
2 1/3 cups of flour
2 tsp baking soda
1 tsp salt
1 tsp nutmeg
Frozen blueberries (I used about 2 cups)

Preheat the oven to 350. Cream the butter and splenda until the butter is soft and fluffy. Add in the mashed up banana goo and eggs and beat until fully incorporated. Add in the dry ingredients, but be careful not to over mix. Fold in a cup or 2 of frozen blueberries. Pour into a greased bundt** pan, and back for about an hour. Check it with a tooth pick to confirm it's done.

*You could easily use two 8x4 pans and freeze a loaf.