Back to Blueberry Banana Bread

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Blueberry Banana Bread Recipe

Blueberry Banana Bread Recipe

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 YIELD: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

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.

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

Sort By :
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"

MY REVIEW
Reviewed Jul. 19, 2015

"I used a stick of butter in place of the shortening and added 1/2 tsp of cinnamon. I also added more blueberries for personal preference. I made one large loaf, so it took about an hour to bake. The texture was excellent and everyone in the family loved it! Next time I will plan to use 3 bananas for more banana flavor, but overall it was very good!"

MY REVIEW
Reviewed Jul. 17, 2015

"It was excellent and my family really liked. However, the time is way off. It took almost 50 minutes, not 35 like the directions say."

MY REVIEW
Reviewed Jul. 14, 2015

"Great recipe per my husband... made this recipe into four small loafs and I never got to try them. They were gone when I went back to have some. Only change I made was using lard in place of the shortening and 3 bananas instead of two."

MY REVIEW
Reviewed Jul. 12, 2015

"Excellent. My kids loved this bread. Definitely will make it again!"

MY REVIEW
Reviewed Jul. 4, 2015

"I used 1 stick of margarine instead of shortening, 3 eggs and baked it in a Bundt cake pan. Also I added 1 tsp of cinnamon. it came out pretty good. I just need to stop myself from eating it all...."

MY REVIEW
Reviewed Jun. 28, 2015

"I too used butter instead of shortening, and baked it in 2, 8.5" x 4.5" pans. Absolutely scrumptious!!!!!"

MY REVIEW
Reviewed Jun. 20, 2015

"Excellent. This is a keeper. I used 2 - 7" x 3 1/2" pans and added 10 minutes. My wife asked for seconds, which is a compliment for me."

MY REVIEW
Reviewed Jun. 12, 2015

"Not tried it yet but how do you the loaves to keep them from browning so dark? The picture looks very light in color on the outside. I want to achieve that."

MY REVIEW
Reviewed Jun. 12, 2015

"I made these just as written but instead of bread, I made 17 regular sized muffins. Our out if town company loved them."

MY REVIEW
Reviewed May. 29, 2015

"Very similar to a recipe I've had 40 years, without the blueberries. I added a little cinnamon, used some whole wheat flour. It helps to mix the blueberries in a bit of flour so the "bluing" is reduced. Very good--now I need to try to stay away from it!"

MY REVIEW
Reviewed May. 26, 2015

"Excellent. I used two 812 x 41/2 loaf pans."

MY REVIEW
Reviewed Apr. 15, 2015

"Added 3 bananas because that's what I had as well as a cup of blueberries and made it in a regular loaf pan. Cooked for about 50 minutes. Came out perfect!! Will definitely be making this again!!"

MY REVIEW
Reviewed Apr. 5, 2015

"Excellent! I used more like 2 cups of blueberries, and made one regular loaf, which took almost an hour. Will definitely make again!"

MY REVIEW
Reviewed Mar. 13, 2015

"can we use blueberry topping/filling in it since we dont really have fresh or dried blueberries in the region?"

MY REVIEW
Reviewed Mar. 1, 2015

"I made one regular sized loaf instead of three small ones. Substituted Butter flavored Crisco for shortening. Nice sugary caramelization on the crust! Yummy!"

MY REVIEW
Reviewed Feb. 25, 2015

"simple and excellant taste."

MY REVIEW
Reviewed Feb. 23, 2015

"Excellent. Used equal butter substitute for shortening, frozen blueberries in a large loaf pan. Baked almost an hour. Kids loved it."

MY REVIEW
Reviewed Feb. 17, 2015

"Loved it, l baked it in a loaf pan like banana bread for 1 hour, test with toothpick to make sure it's done!"

MY REVIEW
Reviewed Feb. 17, 2015

"Definitely a 5 star. I made this recipe substituting 1/2 of the sugar with Splenda to cut down on sugar. The result was AWESOME!

I also used frozen blueberries adding them the very last, also added 1/2 teaspoon cinnamon. I Made 3 recipes,making 1 of them into muffins. (definately a Keeper recipe):-)
So moist and delicious!!!!.
The next time I want to try adding chopped nuts :-)"

MY REVIEW
Reviewed Jan. 6, 2015

"This is a wonderful, moist bread and I included 1/2 tsp. cinnamon as others had mentioned. I think the amount of sugar is perfect! I will definitely make this recipe again."

MY REVIEW
Reviewed Sep. 24, 2014

"We have a banana tree and this was one of the recipes I tried with the new batch of bananas. It was really moist and not too sweet"

MY REVIEW
Reviewed Sep. 14, 2014

"Miam ! really good and easy, I will do it with my students !"

MY REVIEW
Reviewed Aug. 8, 2014

"So very yummy! I do wish I'd added some cinnamon, but they are tender and moist..... Doubled the recipe and it made 12 muffins and 2 medium sized loaves."

MY REVIEW
Reviewed Aug. 1, 2014

"This bread is really good! I didn't have shortening so I used unsalted butter instead. I also cut sugar down to 2/3 cup and added a little cinnamon. I will definitely be making this again!!"

MY REVIEW
Reviewed Jul. 5, 2014

"This is now my favorite banana bread. Blueberries make everything better. It is very moist. I don't know what the negative reviews are talking about. There is no yogurt in this recipe.. I made mine in mini loaf and it came out great."

MY REVIEW
Reviewed Jun. 22, 2014

"Excellent taste! Very moist and freezes well. I love to make mini loaves to give away to those who would not bake for themselves."

MY REVIEW
Reviewed Jun. 19, 2014

"Wonder if I have a regular sized loaf pan 9 x something? if it would work if I doubled the cooking time? I really wanted a loaf not muffins but do not have the smaller sized pans."

MY REVIEW
Reviewed Jun. 17, 2014

"I loved this recipe! It is moist and very good. Thanks for sharing."

MY REVIEW
Reviewed Jun. 16, 2014

"dont do it!! is discusting, it didnt cooked the downpart. With yogurt is too waterly... and dont cooked... it smells horrible like garbage... and it put on the garbage... dont make it again!"

MY REVIEW
Reviewed Jun. 16, 2014

"Very good and very easy. I used the shortening as indicated in the recipe but reduced the sugar to 2/3 cup. I added 1/2 tsp. cinnamon as someone suggested. I tried it with fresh and frozen blueberries and both worked fine. I did make it into muffins as I didn't have the small pans. Baked them 25 min."

MY REVIEW
Reviewed Jun. 15, 2014

"Does anyone know if you could use dried blueberries instead of fresh. I enjoy banana bread and make it often for friends. This one is an interesting recipe. Although I have not yet made it, I am giving it stars after reading the other reviews."

MY REVIEW
Reviewed May. 26, 2014

"I substituted 1/2 cup of softened unsalted butter for the shortening but forgot the 1/2 tsp of cinnamon another reviewer recommended. I also made them into 12 muffins instead of bread. I baked them 30 mins but probably could have gone a few mins shorter. However, they are still yummy!"

MY REVIEW
Reviewed May. 15, 2014

"Made this for my daughter's family. They loved it! The grandchildren wanted "bread" for breakfast, lunch and dinner. We made them wait and they ate it for dessert!"

MY REVIEW
Reviewed Mar. 1, 2014

"Very good!!! I added cinnamon and chopped walnuts."

MY REVIEW
Reviewed Feb. 11, 2014

"delicious and moist, I will no doubt make it again!"

MY REVIEW
Reviewed Jan. 12, 2014

"Very tasty and quite easy to make. I doubled the recipe and got 4 mini loaves and 6 jumbo muffins. I also used frozen blueberries. I should have drained the juice as the muffins and bread are quite bluish/purple but still YUMMY. I also added a crumb topping to the muffins."

MY REVIEW
Reviewed Jan. 9, 2014

"I do not use whole wheat pastry flour! Can I use cake flour instead? Also no yogurt can I use cream cheese? Sorry this comment (?) is for a different b.bread!"

MY REVIEW
Reviewed Dec. 31, 2013

"The whole family loved it!"

MY REVIEW
Reviewed Sep. 21, 2013

"This banana bread recipe is super moist it almost melts in your mouth. The blueberries add just a touch of additional sweetness and creaminess. This recipe has certain to become a family favorite."

MY REVIEW
Reviewed Jul. 27, 2013

"Very tasty and simple to make. I used butter and only 1/2 cup of sugar. Nice to bring on a camping trip as it keeps fresh for a few days"

MY REVIEW
Reviewed Jul. 18, 2013

"

Very good! I made this with a few modifications, such as using REAL butter, reducing the sugar to 2/3 cup, and adding roughly 1/2 tsp. of ground cinnamon. I also used frozen wild blueberries, as that's what I had on hand."

MY REVIEW
Reviewed Jul. 1, 2013

"delicious recipe. I used some almond meal ( about half a cup) instead of shortening, i used equal amounts of butter and margarine. It was delicious even with my changes."

MY REVIEW
Reviewed May. 26, 2013

"Very moist and tasty bread. The recipe can easily adjust to produce 2 loaves instead of the recommended 3 ."

MY REVIEW
Reviewed Apr. 22, 2013

"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."

MY REVIEW
Reviewed Apr. 17, 2013

"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."

MY REVIEW
Reviewed Mar. 2, 2013

"<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!"

MY REVIEW
Reviewed Jan. 17, 2013

"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!"

MY REVIEW
Reviewed Oct. 29, 2012

"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."

MY REVIEW
Reviewed Aug. 9, 2012

"I used wheat and white flour. I will certainly make this again."

MY REVIEW
Reviewed Jul. 18, 2012

"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."

MY REVIEW
Reviewed Feb. 1, 2012

"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."

MY REVIEW
Reviewed Nov. 4, 2011

"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!"

MY REVIEW
Reviewed Aug. 10, 2011

"Loved this! I made mine with butter instead of shortening. Used half brown sugar half white sugar and added cinnamon. Great recipe!"

MY REVIEW
Reviewed Aug. 5, 2011 Edited Jan. 23, 2016

"I've used this recipe and it's a great way to use up those extra blueberries and bananas! Thank you for sharing this recipe with TOH!

delowenstein"

MY REVIEW
Reviewed Feb. 19, 2011

"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."

MY REVIEW
Reviewed Jul. 14, 2010

"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!"

MY REVIEW
Reviewed Jun. 19, 2009

"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."

Loading Image