I remember visiting my son at Campbell University. He was in his last year at Campbell University. Although he lived on campus that year, he was only thirty minutes away. I would sometimes surprise him and bring him goodies. Funny thing, my son loves people as much as I do and shares everything with them. I began bringing more goodies up for his friends. How wonderful that I could show my love to others at his university! The kids were always excited when they heard I was coming…they knew I was bringing food!

I once drove up with my Maple Banana Blueberry Bread in my van which now smelled like a bakery! Once word got out that Mrs. Johnson had brought something, the bread was gone within a few minutes! I loved it!

As I drove home that day, I was remembered Mrs. Cavanaugh, a precious older woman who met me at my grammar school during a function one afternoon. This would be the first time we’d meet and she brought me a box of homemade Chocolate Chip Cookies-they were the best I’d ever had! Because I enjoyed them so much, she would often drop by the school and surprise me with goodies. I hope I expressed how much that meant to me. I barely spoke in school, because of a tremendous speech impediment. I stuttered horribly, and I dreaded school every day! Funny how her face would light up my day!

As I drove off thinking about Mrs. Cavanaugh, I was so happy to be the one passing on her legacy!

Makes one delicious loaf

Preheat your oven to 350F.

Non-stick cooking spray or butter for greasing one loaf pan
1/2 cup agave nectar
2 tbsp. pure maple syrup (must be the real deal) : – )
1 tsp. pure vanilla extract
2 eggs, beaten
Zest and liquid of one orange or lemon
1/4 cup plain non-fat yogurt or sour cream
1/3 c. canola oil
2 large ripe bananas
1 cup King Arthur unbleached all-purpose flour
1 cup King Arthur whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. kosher salt
1/2 c. fresh blueberries

In a large bowl, mash your bananas. Add the agave nectar, maple syrup, vanilla extract, eggs, orange zest and juice. Mix well.

In another bowl combine both flours, baking soda, powder and salt.

Add dry ingredients to wet adn stir until just combined.

Fold in your beautiful fresh blueberries.

Pour your batter into your prepared loaf pan and bake your bread for approximately 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Muffins can also be made with this batter, too!

Prepare your glaze while the bread is baking:

Maple Spice Glaze

2 tbsp. pure maple syrup
1/2 tsp. pure vanilla extract
1/4 tsp. ground cinnamon
Pinch of kosher salt (helps balance the sweetness of the maple syrup and powdered sugar)

In a small bowl add, maple syrup, vanilla extract and cinnamon. Slowly stir in enough powdered sugar until you have the desired consistency. The glaze or drizzle should stir easily, but should not be so wet. It should stick to your bread when drizzled upon.

Baking Tips: Bake your bread in the middle of your oven and cover your loaf with foil if it browns too quickly. Of course you must wait until the top of your bread has cooked enough that the foil will not stick to it.