Lavender Blueberry Banana Bread

Not only do I have a lavender cookbook, I collect recipes where ever I can find them. Here's another favorite. This is adapted from THE LAVENDER COOKBOOK by Sharon Shipley.

LAVENDER BLUEBERRY BANANA BREAD

1/4 lb. (1 stick) unsalted butter, room temperature
2/3 C. sugar
2 large eggs
1 C. all purpose flour
1 C. whole wheat flour
1 Tbsp. dried lavender flower buds, ground in a spice grinder**
1 tsp. baking soda
1/2 tsp. salt
3 large ripe bananas, mashed
1 1/4 C. blueberries, fresh or thawed & drained
1/2 C. walnuts, coarsely chopped
1 tsp. vanilla extract
Preheat oven to 350 degrees. Grease or spray a 9 x 5 loaf pan. In a large bowl, beat butter & sugar until fluffy. This is easier with an electric mixer, but not impossible with a whisk. Add eggs, one at a time, beating after each addition. Stir in vanilla. Sift all-purpose flour, baking soda & salt into a bowl. Stir in whole wheat flour and lavender. Beat dry ingredients into the butter mixture. Fold in bananas, then walnuts and blueberries. Pour into prepared pan. Bake for 50 to 60 minutes or until toothpick or wooden skewer comes out clean. Cool in the pan for 10 minutes, then carefully turn out and cool on a wire rack.
**Grinding the lavender disperses it through the bread and makes it a bit more subtle. I, of course always use 2 Tbsp. or more.

I have used this same recipe without the lavender, especially in the winter. I substitute warming spices like cinnamon and a couple of pinches of nutmeg and ginger.