Banana Blueberry Bread + Maritime, A New Found Appreciation

This is banana blueberry bread.

And this is Maritime

After the last week I have a greater appreciation for both. Maritime is a band I have known about for a while and enjoyed but my real true love of them was borne last Thursday when I got to see them live. It was from the stage at Johnny Brendas that the waves of their midwestern bred indie rock emanated and the full weight of their greatness hit. The group initially sprouted from the remnants of The Promise Ring and Dismemberment Plan and the post punk pop sound has definitely stuck with them but they’ve developed their own sound over the years.

When listening to their most recent album, Human Hearts – probably my favorite to date – I caught something familiar but it was only when I saw them live that I realized Maritime is exploring the space where new wave and post punk collide. Many have attempted to own only to fail by blowing it out with over indulgent echo effects and mumbled lyrics. What Maritime finds in that space, and ultimately succeeds in proving, is the potential of well constructed rhythms, tight danceable beats and witty romantic leaning lyrics. I’m gonna tell you to run, don’t walk, to get yourself the new album or, better yet, get to one of their shows.

On Saturday while I was giving Human Hearts another listen I was struck by a craving for banana bread. I also had some zucchini that needed to be used up so I decided to attempt a modified take on zucchini bread, using bananas to replace some of the fat. I didn’t knock my socks off when it first came out of the oven, but as is the case with a lot of sweet breads, the next day the flavor had developed into a deliciously subtle banana bread.

Banana Blueberry Bread


  • 2 eggs
  • 1/4 Cup agave syrup
  • 2 really ripe bananas, mashed
  • 1/2 Cup dark brown sugar, packed
  • 1 Tbs maple syrup
  • 1 Cup whole wheat flour
  • 1 Cup AP flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 1 medium zucchini, finely grated
  • 1 Cup blueberries, frozen

Preheat the oven to 350˚

  1. Whisk together the first 5 ingredients. Mixing until evenly combined but still a little lumpy. 
  2. In a separate bowl combine all the dry ingredients. 
  3. Add the dry mix into the wet in 2 batches and stir to combine, it will still be lumpy. 
  4. Stir in the zucchini until it’s evenly combined then add the blueberries and stir until those are mixed in thoroughly. 
  5. Pour into a buttered loaf pan and put in the oven. Bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean. 

If you can wait don’t eat until the next day. 

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