Recipe

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• 3 over-ripe bananas
• 2 tbsp lemon juice
• 1/2 cup unsweetened applesauce (i've used up to a total of 1 cup of applesauce if the mixture seems too stiff or dry)
• 1/2 cup packed brown sugar
• 2 cups flour
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/8-1/4 tsp cardamom
• 1 cup fresh blueberries
• 1/2 chopped walnuts

• 1 Pre-heat oven to 350.
• 2 Spray two 8 x 4 loaf pans with non-stick spray.
• 3 In large bowl, blend together bananas, lemon juice, applesauce and brown sugar. I use a hand-held blender, which purres everything quickly and evenly.
• 4 In another large bowl, wisk together dry ingredients.
• 5 Add to dry mixture blueberries and nuts and toss until flour coated. This helps to prevent the berries and nuts from settling to the bottom during baking.
• 6 Add flour-berry/nut mixture to the moist-banana mixture. Mix together by hand folding contents until all is moistened being careful not to overmix.
• 7 Divide final mixture into the two loaf pans, spreading contents evenly. Place in oven center for about 35 to 40 minutes, until tooth pick comes out clean and the tops are lightly golden brown. I've found the tooth pick test happens first but wait about 5 or so more minutes for the tops to brown.
• 8 Remove from oven and cool. Even better when served the next day. I cut the loaves into 1 inch thick slices, serving 2 per person.
• 9 I've also substitued coarsely chopped sweet cherries (1 cup) and cinnamon (1 tsp) for the blueberries and cardamom. Very, Very good too, for all those cherry lovers out there!