This is like Banana Series! LOL I know no more banana recipes got it! But I made some more banana bread with leftover blueberries and made a great lemon glaze to put on top! It was so good! You have to try it out! Here's the recipe!

Ingredients (Banana Bread)

1 c Margarine (*Real Butter or Butter flavored Shortening)

2 c White Sugar

3 Ripe Bananas, Mashed

1 c Blueberries

1/2 tsp Salt

2 tsp Baking Soda

1/2 c Walnuts

2 eggs

3 c All Purpose Flour

1 tsp Baking Powder

1 tsp Vanilla Flavoring (*1 Vanilla Bean, Split the bean use a paring knife scrape the vanilla out)

Ingredients (Lemon Icing or Glaze)

Directions

Preheat the oven to 350 degrees. Lightly grease two 9x5 loaf pans or spray with a non-stick cooking spray (Pam has a good butter flavored one and they have the baking Pam that has flour in it. Really good for cakes and loaves like this). 

Split the mixture evenly between the two 9x5 loaf pans. Bake in the oven at 350 degrees for 50 to 70 minutes or until a toothpick or cake tester comes out clean (you can also you a wooden skewer for this). Cool for 20 minutes before removing to a wire rack. Allow the bread to rest on the wire rack until it completely cooled.

                                   
 

Here's my Lemon Orange Pound Cake Recipe:

Ingredients

2 c Flour

2 c Sugar

6 Eggs

2 Sticks of Butter

1 1/2 tsp Vanilla Flavor

1/4 c Pet Milk

1/3 c Lemon Juice

1/3 c Orange Juice

1 tsp Lemon Zest

1 tsp Orange Zest

Directions

Butter and flour the bundt pan. Shake off all excess flour and add pour the pound cake mixture into the bundt pan. Slightly shake to ensure all the cake mixture has settled and is air free. Then place in a preheated 300 degree oven and cook for 25 to 30 minutes. Frequently check on the cake. Once it browns on the top take a wooden skewer or toothpick place in the center of the cake all the way to the bottom of the pan then pull out. If the toothpick or skewer comes out clean then the cake is done and can be removed from the oven. Let the cake rest for 15 minutes then remove from the bundt pan and place on a wire rack to ensure it has completely cooled. 

As it cooks down it will thicken even more.

In a sauce pan add 1 bag of cranberries, 2 cups of cherries, and one cup of sugar. Stir until sugar has fully coated the fruits. You can use frozen or fresh its fine (stay away from canned as it will add preservatives and sugar that is unnecessary for this recipe). Place the heat on medium. Constantly stir the berries and sugar because sugar will burn if unattended. As the berries began to heat they will pop and burst. This is all apart of the process as it will aid to the thickening of the sauce. Once the sugar has drawn out some liquid turn the heat down to low and let the sauce cook for 6 minutes. Occasionally stirring and checking for desired thickness. Cranberries can be quite bitter so to counter that bitterness you will now add the juices. I measured them out in tbsp. Add them and stir, cook for another 2 minutes then taste. If the sauce is still bitter then add a little more of the juice of your liking. Until the bitter edge of the fruit is gone. Let this cook on the stove for 10 minutes unattended on low heat. Remove from heat and let it rest. Once you come back to the sauce it will be thick and have an intense cranberry flavor. A flavor you have never tasted before, a flavor that is often lost in canned and store bought sauces. 

Now just before you serve first you need to decide if this is the desired texture. If not then what I suggest is using a blender made specifically for chopping or use the pulse setting on your food processor. I didn't like the chunks of berries in the sauce so I blended it with a small food processor. It came out perfect. Let it rest in the refrigerator before serving. Now this sauce can be used as a topping for desserts or you can eat as a side dish for Thanksgiving or Christmas Dinner.