Classic Banana Bread Recipe with Huckleberries

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A Classic Banana Bread recipe, but with a twist! Loaded with delicious huckleberries, this banana bread is a little tart and plenty sweet and perfect with a hot cup of coffee! Although the huckleberries are the highlight of this recipe, you can substitute blueberries if you need to.

My Classic Banana Bread Recipe

It's almost huckleberry season here in Montana and time to use up last year's huckleberries to make room in the freezer for this year's haul.

I've been making all kinds of huckleberry treats lately, including Huckleberry pie, scones, and jam. But I felt like it was time to come up with something new.

So when my friend, Teresa, shared some delicious blueberry banana bread with me recently, it reminded me of my plans to make this Classic Banana Bread recipe with huckleberries.

The day I baked the first loaf, our neighbor Neil stopped by for a quick visit. Since he loves huckleberries more than anyone I know, I offered him a slice. He not only loved it but he offered a quart-sized bag of huckleberries in exchange for a whole loaf of the yummy huckleberry banana bread.

Although I would have baked him a loaf without a trade, I couldn't turn down his offer. Especially since huckleberries go for as much as $70 a gallon!

Ingredients

• ½ cup unsalted butter (melted)
• 2 large eggs (beaten)
• 1 tsp. vanilla extract
• 1½ cups flour
• ¾ cup white sugar
• 1 tsp. baking soda
• ¾ tsp. baking powder
• ½ tsp. salt
• ½ tsp. cinnamon powder
• 1 large ripe banana (¾ cup mashed)
• ¾ cup fresh or frozen huckleberries

Instructions

Preheat oven to 350-Degrees F

1. Place butter in a small bowl and cover with a napkin to avoid splatter. Microwave for 30 to 45 seconds.

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2. Crack eggs into a medium-sized bowl. Whisk vanilla into eggs until fluffy. Add melted butter, and whisk to combine.

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3. In another larger bowl, whisk flour, sugar, baking soda, baking powder, salt, and cinnamon.

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4. Stir the wet ingredients into the dry ingredients until combined.

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5. Fold the mashed banana and huckleberries into the batter.

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6. Grease and flour a loaf pan and fill with batter.

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7. Bake loaf for 1 hour. Loosely cover with foil during the last 30 minutes of baking to avoid over-browning.

8. After an hour, test to make sure that the loaf is cooked all the way through. Do this by inserting a toothpick into the center of the loaf. The toothpick should come out clean.

If it needs to continue to cook, turn the temperature down to 300-degrees F. and cover loosely with the foil as it continues to cook. Check every 5 minutes until a toothpick comes out clean.

9. Cool for approximately 15 minutes then carefully invert the loaf onto a wire rack. Cool completely before slicing.

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Cook's Tips

• If you prefer your banana bread sweeter, you can increase the amount of sugar to one cup.
• To enhance the banana flavor, add 1 teaspoon of banana extract.
• Frozen bananas can be used in this recipe, just thaw and drain off the excess liquid before using in the recipe.
• Walnuts are delicious in banana bread. Add one cup chopped walnuts or pecans when mixing in the huckleberries and banana.
• This classic banana bread recipe is even better when served topped with vanilla ice cream and drizzled with huckleberry sauce.

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