Boys are bonkers for banana-blueberry bread

I don't have a fancy kitchen with high-tech (or even matching) implements, but I get the job done and my kids eat pretty healthy - they don't like candy, cookies or chips, so I got lucky there, and they're pretty fond of fruits and vegetables, too, so when I make something like muffins or freshly baked banana-blueberry bread, I make sure it's chock full of good stuff.

I went into the kitchen on a whim one night, knowing I had bananas I needed to use - bought specifically for making banana bread...but I didn't want to make boring old banana bread, that's just not my style! If I'd had zucchini on hand, I would have definitely done some kind of banana zucchini bread with some shredded carrots, but I didn't...so here we have it, banana-blueberry bread (or muffins - whatever you want to do - bake free!)

I often make the boys applesauce oatmeal muffins with shredded carrots, and this was kind of a freestyle play off of those. The first batch I made, I didn't measure anything...and I'll be honest, I still didn't measure anything, so these are my best guesses from my eyeballing it because measuring ingredients is boring.

Banana-Blueberry Bread

It's pretty straight-forward, like most of the stuff I cook, but it's from scratch and delicious, also!

I actually didn't have any oats left...so I left those out and added an extra cup of whole wheat flour this time around. And for some reason I don't own actual loaf pans, I just happened to have two disposable loaf pans for the previous batch (which the boys and Pricklypants gobbled down like nothing over the course of the day!) so I ended up using an 8x8 baking dish.

The recipe above is enough for approximately 24 muffins, 4 loaves or two 8x8 pans of bread. Enjoy, and leave me a comment if you make a different variation (or if you actually follow the recipe and something isn't quite right!!) to let me know how things go!