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Blueberries and bananas combine in these tender, golden loaves. Whether you enjoy a slice as a snack or for breakfast, this bread is so flavorful, you won't need butter. —Sandy Flick, Toledo, Ohio
Nutritional Facts 1 serving (1 slice) equals 202 calories, 7 g fat (2 g saturated fat), 28 mg cholesterol, 172 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Blueberry Banana Bread in Taste of Home June/July 2003, p61
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Reviewed on Apr. 22, 2013 by VictoriaElaine
I've made this twice now in the last two days as a means to use up bananas. I used butter instead of shortening & frozen blueberries instead of fresh. I have tried a lot of banana bread recipes & have found many that I like, but this one I LOVE! The mini loaves are perfect for snacks or as an accompaniment to soup.
Reviewed on Apr. 17, 2013 by bryancp87
I was trying to make it as healthy as possible and so I used 1 cup of whole wheat flour and 1 cup of white flour; I used canola oil instead of shortening or butter(gotta keep the heart healthy), and I used only half a cup of sugar. It tasted great and my wife loves it.
Reviewed on Mar. 02, 2013 by troykelly
<p>I made muffins out of this recipe and they were incredible. I used butter instead of shortening and I also used half whole wheat and half all purpose flour which gives it a really great texture. This is a must try!
Reviewed on Jan. 17, 2013 by WPWyatt
Found the recipe this morning and made it for breakfast. Used Butter instead of shortening and half whole wheat and half unbleached white flour. DELICIOUS!
Reviewed on Oct. 29, 2012 by SusieOFoodie
I have made this many times and it always turns out great! Easy recipe and it tastes so good! I use frozen blueberries, I put them in hot water to clean and slightly thaw before I fold them into the batter, add a few extra minutes to bake.
Reviewed on Aug. 09, 2012 by joybear1
I used wheat and white flour. I will certainly make this again.
Reviewed on Jul. 18, 2012 by head2toe
I have made this recipe with shortning and with butter. It tastes great either way. I make it in one large loaf pan and it takes 40-45 minutes in the oven.
Reviewed on Feb. 01, 2012 by sjacnsmith
What a tasty way to use bananas. I made it as directed except I used butter and frozen blueberries, thawed. It was moist, had the perfect amount of sweet and the banana flavor really came through.
Reviewed on Nov. 04, 2011 by lulumonkey
This is, by far, the best recipe for Banana Bread.... Moist, and scrumptious! Used Butter Flavor Crisco. Doubled the recipe and it made 3 very large breads, took a bit longer to bake. Turned the oven down a little after 35 min, so it would not burn. OMG - Try this one!
Reviewed on Aug. 10, 2011 by LAH919
Loved this! I made mine with butter instead of shortening. Used half brown sugar half white sugar and added cinnamon. Great recipe!
Reviewed on Aug. 05, 2011 by delowenstein
.I have used this recipe and it's a really nice way to use up those ripe bananas and blueberries! Thank you for sharing this recipe! Dawn E. Lowenstein
Reviewed on Feb. 19, 2011 by Laura Moser
Yummy combination. I am always looking for different types of banana breads to bake to use up the bananas that are left over from the week. The kids eat this one up quickly.
Reviewed on Jul. 14, 2010 by mdjacobs
We are trying to switch to whole wheat as much as possible so I made this recipe using whole wheat flour and it was awesome!
Reviewed on Jun. 19, 2009 by Kristina H
Delicious!I made mine with butter instead of shortening, only one banana, 1/2 c. blueberries, and added 1/2 c. diced fresh strawberries (it's what I had on hand!). It turned out wonderful! Very soft and delicate texture. I will keep this recipe and make it again for sure.
Delicious!
I made mine with butter instead of shortening, only one banana, 1/2 c. blueberries, and added 1/2 c. diced fresh strawberries (it's what I had on hand!). It turned out wonderful! Very soft and delicate texture. I will keep this recipe and make it again for sure.
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