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

Blueberry Banana Bread Recipe

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5 62
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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
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 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.

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

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.

Reviews for Blueberry Banana Bread

AVERAGE RATING
   (61)
RATING DISTRIBUTION
5 Star
 (56)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 13, 2016

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

MY REVIEW
Reviewed Oct. 30, 2015

"So easy and good."

MY REVIEW
Reviewed Aug. 22, 2015

"great love it kids do aswell"

MY REVIEW
Reviewed Aug. 22, 2015

"I used coconut oil instead of shortening. I also used 3 very, very ripe bananas, increased the blueberries to one and a third cup, and added about one-half cup of sweetened coconut. I used one large pan and had to cook for about 65 minutes.

This was awesome!!! Everyone loved it. Very moist and flavorful. Pecans could also be added for nut lovers, I may try that next time."

MY REVIEW
Reviewed Aug. 22, 2015

"Super. Tasty"

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