Blueberry Banana Bread Recipe
- 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
- 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.
1 slice: 202 calories, 7g fat (2g saturated fat), 28mg cholesterol, 172mg sodium, 31g carbohydrate (17g sugars, 1g fiber), 3g protein.
Reviews for Blueberry Banana Bread
"I baked in 2 8x4 inch pans. It took about 40-45 minutes to bake in my oven."
"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"
"I followed directions as I always do and thought it was just o.k. Wouldn't make it a second time."
"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."
"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."
"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."
"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."
"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!"
"Delicious. Shared with a neighbor who loved it. Will add to my recipes."
"SO GOOD! I used butter instead of shortening, added cinnamon, and baked it in a square casserole dish."
"So easy and good."
"great love it kids do aswell"
"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."
"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!"
"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."
"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."
"Excellent. My kids loved this bread. Definitely will make it again!"
"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...."
"I too used butter instead of shortening, and baked it in 2, 8.5" x 4.5" pans. Absolutely scrumptious!!!!!"
"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."
"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."
"I made these just as written but instead of bread, I made 17 regular sized muffins. Our out if town company loved them."
"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!"
"Excellent. I used two 812 x 41/2 loaf pans."
"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!!"
"Excellent! I used more like 2 cups of blueberries, and made one regular loaf, which took almost an hour. Will definitely make again!"
"can we use blueberry topping/filling in it since we dont really have fresh or dried blueberries in the region?"
"I made one regular sized loaf instead of three small ones. Substituted Butter flavored Crisco for shortening. Nice sugary caramelization on the crust! Yummy!"
"simple and excellant taste."
"Excellent. Used equal butter substitute for shortening, frozen blueberries in a large loaf pan. Baked almost an hour. Kids loved it."
"Loved it, l baked it in a loaf pan like banana bread for 1 hour, test with toothpick to make sure it's done!"
"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 :-)"
"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."
"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"
"Miam ! really good and easy, I will do it with my students !"
"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."
"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!!"
"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."
"Excellent taste! Very moist and freezes well. I love to make mini loaves to give away to those who would not bake for themselves."
"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."
"I loved this recipe! It is moist and very good. Thanks for sharing."
"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!"
"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."
"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."
"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!"
"Very good!!! I added cinnamon and chopped walnuts."
"delicious and moist, I will no doubt make it again!"
"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."
"The whole family loved it!"
"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."
"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"
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."
"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."
"Very moist and tasty bread. The recipe can easily adjust to produce 2 loaves instead of the recommended 3 ."
"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."
"<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!"
"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!"
"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."
"I used wheat and white flour. I will certainly make this again."
"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."
"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."
"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!"
"Loved this! I made mine with butter instead of shortening. Used half brown sugar half white sugar and added cinnamon. Great recipe!"
"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"
"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."
"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!"
"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."