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

Blueberry Banana Bread Recipe

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4.5 69 74
Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 30 min. + cooling
MAKES: 15 servings

Ingredients

  • 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 slice: 202 calories, 7g fat (2g saturated fat), 28mg cholesterol, 172mg sodium, 31g carbohydrate (17g sugars, 1g fiber), 3g protein

Directions

  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

Reviews for Blueberry Banana Bread

AVERAGE RATING
(74)
RATING DISTRIBUTION
5 Star
 (63)
4 Star
 (6)
3 Star
 (1)
2 Star
 (2)
1 Star
 (2)
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MY REVIEW
Reviewed Jun. 28, 2016

"I followed directions as I always do and thought it was just o.k. Wouldn't make it a second time."

MY REVIEW
Reviewed Jun. 21, 2016

"Haven't made is yet but going as anyone true t make mini loaves cause I'm going to try an then I will rate them and let everyone know."

MY REVIEW
Reviewed Jun. 8, 2016

"Instead of creaming shortening & sugar, I used the standard quick bread method (mix dry ingredients; mix wet ingredients; combine), replacing shortening w/ melted butter and then baked them as muffins. Was a little nervous might come out too dense since I didn't cream mixture but it was the perfect texture! Liked the blueberry banana combination, too."

MY REVIEW
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."

MY REVIEW
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."

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