Blueberry Banana Bread

"A classic that I revamped for RSC#12. It is EXCELLENT!!"
 
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photo by Katzen photo by Katzen
photo by Katzen
photo by PaulaG photo by PaulaG
photo by PaulaG photo by PaulaG
photo by Rita1652 photo by Rita1652
photo by DuChick photo by DuChick
Ready In:
1hr 15mins
Ingredients:
11
Yields:
1 loaf
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ingredients

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directions

  • Preheat oven to 325°F Spray a loaf pan with cooking spray.
  • Combine all ingredients, except blueberries & 1TB flour, well.
  • Toss blueberries with 1TB flour to coat berries. Shake in a sifter to remove excess flour & add to batter. Fold in blueberries.
  • Pour batter into pan & bake 1 hour or until dark brown on top.

Questions & Replies

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Reviews

  1. Katzen
    I love blueberries and bananas, and considering how many overripe bananas I had on hand, making this was a no brainer. As my bananas were on the smaller side, I used 4, and instead of fresh blueberries, I used frozen wild blueberries. One whole egg replaced the two egg whites, and I used Starrynews' Spiced Sugar on top to add some crunch and spice. This is a very moist and delicious banana bread! So good!! Thanks for posting, Elmotoo! Made for Veggie Swap #30.
     
  2. januarybride
    AWESOME. I made this into muffins (got 14 medium sized ones) and cooked them to perfection in 30 minutes. I used 4 small bananas that were frozen and thawed. I also subbed out the egg whites for recipe #104832 with amazing results. The Splenda flavor was hidden which is a plus for me, I decreased the amt of sugar to 1/4 cup which made for a sweet enough bread for us, and I used all whole wheat flour! Almost forgot. . .topped the muffins off with a sprinkling of recipe #297272 which was a great addition. I will certainly make this recipe again. Made for Veggie Swap July 2010. UPDATE: I froze some of the muffins and took them out over the weekend only to find that they were just as moist and delicious as they were when I made them. Great recipe!
     
  3. Sydney Mike
    The bananas I used here weren't outrageously ripe, so their flavor melded quite nicely with the mild tasting blueberries & we thought the bread to be very satisfying & enjoyable! Would definitely do a similar combination again! [Tagged, made & reviewed for one of my groupmates in the Aus/NZ Recipe Swap #37]
     
  4. PaulaG
    I ended up using 4 bananas, 2 of which had been frozen along with frozen berries that were rinsed and well drained. With the minimal butter, I was a little concerned but the bread was moist and delicious. I used 1 large egg in place of the whites. The loaf did take the full cook time. Made for Aussie Swap.
     
  5. FDADELKARIM
    I thought this bread was just ok tasting. The banana overpowered the rest of the flavors & that is all I really tasted. I did use 3 large bananas. If I was to make again I would probably only use 1-2 bananas with maybe a little applesauce to help with the moistness.
     
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Tweaks

  1. Katzen
    I love blueberries and bananas, and considering how many overripe bananas I had on hand, making this was a no brainer. As my bananas were on the smaller side, I used 4, and instead of fresh blueberries, I used frozen wild blueberries. One whole egg replaced the two egg whites, and I used Starrynews' Spiced Sugar on top to add some crunch and spice. This is a very moist and delicious banana bread! So good!! Thanks for posting, Elmotoo! Made for Veggie Swap #30.
     

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