Blueberry Banana Bread Recipe

4.5 73 79
Blueberry Banana Bread Recipe
Blueberry Banana Bread Recipe photo by Taste of Home
Publisher Photo

Blueberry Banana Bread Recipe

Read Reviews
4.5 73 79
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
Featured In: Banana Bread A to Z
MAKES:
15 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min. + cooling

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

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.
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 slice: 202 calories, 7g fat (2g saturated fat), 28mg cholesterol, 172mg sodium, 31g carbohydrate (17g sugars, 1g fiber), 3g protein.

  • 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.
Originally published as Blueberry Banana Bread in Taste of Home June/July 2003, p61

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBlueberry Banana Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Melek User ID: 9218692 269409
Reviewed Jul. 13, 2017

"Delicious... I cooked in loaf pan, 9.25x 2.75 in. It was in the oven for 50 min. I was very nervous, I thought I wasn't mixed well .. but it turned OK. Next time I will mix dry parts (flour, sugar....) and creamy parts separately."

MY REVIEW
Clduff User ID: 8421897 269338
Reviewed Jul. 11, 2017

"I tried making this in a regular loaf pan. It was in the oven for 90 minutes trying to get the middle to bake. I cut the end piece off, it was brown. Middle under cooked and the ends were way over cooked. This recipe is more like a muffin batter. If I use again I while try making them into blueberry-banana muffins."

MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

Loading Image