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Blueberry Banana Bread

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
    3 mini loaves

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

  • Preheat oven to 350°. 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 5-3/4x3x2-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes or. Cool for 10 minutes before removing from pans to wire racks.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.

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Reviews

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Average Rating:
  • Brenda
    Aug 28, 2020

    The recipe on my computer doesn't say how many blueberries.

  • dopalenik
    Mar 4, 2020

    I had some older blueberries and ripe bananas, so this was the perfect recipe for me to use them both up. After reading the reviews I decided to make these into muffins instead of bread. As suggested I used butter instead of shortening and added 1 tsp. of cinnamon. Since my hubby is diabetic, I also used 3/4 cup of Splenda in place of the sugar. I baked them for about 28 minutes and was rewarded with 24 beautiful and delicious muffins. Very tasty, nice texture and a new favorite!

  • 19mitzie45
    Sep 15, 2019

    My husband tasted a slice 1st, and I asked him how it was and he said ok. I tried a slice and I was disappointed because it was not yummy. Texture was nice with blueberries and bananas, but for me it lacks flavor. I'd suggest adding cinnamon. It is tasteless and flavorless.

  • mymaestro
    Aug 21, 2019

    I should have divided the batter into 4 mini loaf pans. Then the time for baking might have worked. As it is, I got three dark thick loaves. They taste very nice.

  • _nlfPA
    Dec 6, 2018

    This is a wonderful quick bread. My daughter-in-law raises her own blueberries and I use them to make it. It is great for any meal or any time of the day for a yummy snack.

  • RachelE
    Aug 29, 2017

    I liked this denser banana bread recipe for a bit of a change from my usual one made with oil. I made into 12 muffins, since I was scared of all the reviews of it not cooking well. Even as muffins, it took longer than usual, about 30 minutes, and they did get dark. I put in the full amount of sugar, and it was almost like a cake to me, but I usually do cut back on sugar.

  • Melek
    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.

  • Clduff
    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.

  • needaberger
    May 30, 2017

    No comment left

  • s_pants
    Jul 9, 2016

    I baked in 2 8x4 inch pans. It took about 40-45 minutes to bake in my oven.