Blueberry Banana Bread Recipe
Blueberry Banana Bread Recipe photo by Taste of Home

Blueberry Banana Bread Recipe

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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
TOTAL TIME: Prep: 10 min. Bake: 30 min. + cooling
MAKES:15 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 30 min. + cooling
MAKES: 15 servings


  • 1/2 cup shortening
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 medium ripe bananas, mashed
  • 1 cup fresh blueberries

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.


  1. In a large bowl, cream the shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add creamed mixture, beating just until combined. Stir in bananas. Fold in blueberries.
  2. Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves.
Originally published as Blueberry Banana Bread in Taste of Home June/July 2003, p61

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Reviewed May. 25, 2016

"The time stated for baking these loaves was not even close! I used exactly the right pans and it took at least 15 minutes longer than stated. That is a problem when you are counting on getting something baked by the time you need to leave the house! I plan to freeze them so I cannot say at this time how they taste but they were not difficult to make."

Reviewed May. 22, 2016

"I am not sure what I did, but mine looked nothing like the picture. The bread turned out a dark color. I used butter instead of shortening, but that should not have given it the dark color. It tasted just okay. I will not make it again."

Reviewed Mar. 21, 2016

"Even though I screwed this up and didn't bake it long enough (I opted to just put it all in one standard size loaf pan), the parts that I could eat were excellent! I will have to try this one again and either bake it longer or invest in the correct size pans!"

Reviewed Mar. 20, 2016

"Delicious. Shared with a neighbor who loved it. Will add to my recipes."

Reviewed Jan. 13, 2016

"SO GOOD! I used butter instead of shortening, added cinnamon, and baked it in a square casserole dish."

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