Lavender Blueberry Banana Bread


1/2 pound unsalted butter at room temperature
2/3 cup sugar
2 large eggs
1 cup all-purpose flour
1 Tablespoon dried culinary 'Provence' lavender buds, finely ground in a spice grinder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup whole wheat flour
3 large ripe bananas, mashed
1 & 1/4 cups blueberries
1/2 cup walnuts, coarsely chopped
1 teaspoon vanilla extract


Preheat the oven to 350 °F. Grease a 9 x 5 inch loaf pan or coat with nonstick spray.

In a large bowl, combine the butter and sugar. Beat with an electric mixer until fluffy. Add the eggs one at a time, beating well after each addition.

Sift the all-purpose flour, lavender, baking soda, and salt into a medium bowl. Stir in the whole wheat flour. Beat into the butter mixture. Fold in the bananas, blueberries, walnuts, and vanilla. Pour into the prepared pan.

Bake for 50 to 60 minutes, or until a cake tester inserted in the center comes out clean. Cool in the pan for 10 minutes. Remove from the pan and cool on a wire rack.

Recipe from The Lavender Cookbook by Sharon Shipley.