Community Pick
Kelly's Blueberry Banana Bread
photo by alenafoodphoto
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Yields:
-
2 loaves
ingredients
- 591.47 ml flour
- 118.29 ml reg. sugar
- 118.29 ml packed light brown sugar
- 14.79 ml baking powder, plus
- 2.46 ml baking powder
- 4.92 ml salt
- 0.61 ml cinnamon
- 59.14 ml coconut
- 44.37 ml vegetable oil
- 78.78 ml milk
- 1 egg
- 9.85 ml vanilla
- 3 medium mashed bananas
- 236.59 ml chopped pecans
- 473.18 ml frozen blueberries
directions
- In large bowl, mix all ingredients except blueberries for about 30 seconds.
- Fold in frozen berries.
- Pour into 2 greased 8 1/2x4 1/2x2 1/2 loaf pans that have been greased on the bottoms only.
- Bake in 350º oven for 55-60 minutes, til toothpick inserted in center comes out clean.
- Cool slightly, loosen sides with knife from sides of pan, turn out onto rack to cool.
- When cool, wrap tightly with plastic wrap, keep refrigerated.
- Best the next day!
- *Ialways bake blueberries frozen in breads and muffins so they hold up perfectly, and you don't end up with a hollow blue hole, lol.
Reviews
-
The flavor was great... but I wasn't a huge fan of the texture. I think butter instead of oil may have been a better fat to use, in my opinion, because I like the crispness of the crust that butter gives banana bread. The oil made the loaves more of a spongy, more rubbery texture (very slightly). I think I'll try that substitution next time; otherwise, it was great!
-
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Tweaks
RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !