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

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4.5 71 77
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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
Featured In: Banana Bread A to Z
TOTAL TIME: Prep: 10 min. Bake: 30 min. + cooling
MAKES:15 servings
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 slice: 202 calories, 7g fat (2g saturated fat), 28mg cholesterol, 172mg sodium, 31g carbohydrate (17g sugars, 1g fiber), 3g 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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s_pants User ID: 174050 250235
Reviewed Jul. 9, 2016

"I baked in 2 8x4 inch pans. It took about 40-45 minutes to bake in my oven."

suekg User ID: 3417903 250122
Reviewed Jul. 5, 2016

"Its a bit trickier to bake in one pan. Takes about an hour and you need to cover with foil about 45 minutes in to avoid over browning. Very good bread"

Oswego85 User ID: 8706088 249870
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."

Kitty1966 User ID: 8655496 249672
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."

angelasandoval User ID: 2401339 249209
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."

greenmachine49 User ID: 1904730 248615
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."

Loiscooks User ID: 3656565 248479
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."

dschultz01 User ID: 1076910 245764
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!"

becky52am User ID: 8696061 245700
Reviewed Mar. 20, 2016

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

Wendy0015 User ID: 3567118 241713
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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