Blueberry Banana Bread
Total TimePrep: 10 min. Bake: 30 min. + cooling
Makes3 mini loaves
- 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
- 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.
Nutrition Facts1 slice: 202 calories, 7g fat (2g saturated fat), 28mg cholesterol, 172mg sodium, 31g carbohydrate (17g sugars, 1g fiber), 3g protein.
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.
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.
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.
Jul 9, 2016
I baked in 2 8x4 inch pans. It took about 40-45 minutes to bake in my oven.
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
Jun 28, 2016
I followed directions as I always do and thought it was just o.k. Wouldn't make it a second time.
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.
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.
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.
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.
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