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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 52
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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 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
   (58)
RATING DISTRIBUTION
5 Star
 (52)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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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!"

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