Show Subscription Form




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

Blueberry Banana Bread Recipe

Read Reviews
5 46
Publisher Photo
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
   (52)
RATING DISTRIBUTION
5 Star
 (46)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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."

Loading Image