:max_bytes(150000):strip_icc()/229021-Blueberry-bananna-bread-ddmfs-1X2-0092-e31f3acec41a42e5ab01cbad649a1cae.jpg)
This blueberry banana bread is delicious for breakfast, brunch, or an afternoon snack. This recipe makes three mini loaves. The bread is so flavorful you won’t need butter!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white sugar
- ½ cup butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ripe bananas, mashed
- 1 cup fresh blueberries
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini loaf pans.
Step 2
Mix flour, baking soda, and salt together in a medium bowl.
Step 3
Beat sugar and butter with an electric mixer in a large bowl until light in color and fluffy.
Step 4
Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract; beat in mashed bananas.
Step 5
Add flour mixture a little at a time, beating until just combined into a thick batter. Fold in blueberries until evenly distributed.
Step 6
Pour batter into the prepared loaf pans.
Step 7
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes, then transfer loaves to cool completely on a wire rack.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 15 | |
| Calories 197 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat4g | 21% |
| Cholesterol41mg | 14% |
| Sodium215mg | 9% |
| Total Carbohydrate31g | 11% |
| Dietary Fiber1g | 4% |
| Total Sugars16g | |
| Protein3g | |
| Vitamin C2mg | 12% |
| Calcium10mg | 1% |
| Iron1mg | 6% |
| Potassium94mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
I added a teaspoon of dried lemon zest, other than that I stuck to the recipe. Right before baking, I sprinkled a little sugar over each muffin mound. I did get 12 BIG muffins out of one recipe instead of one big loaf. Baked at 350*, my muffins were done at 23 minutes. VERY good. My muffins didn’t rise very much, next time I make this I would add a teaspoon of baking powder maybe.
-
I used this recipe but substituted the blueberries with fresh diced strawberries and added a teaspoon baking powder. Turned out great!
-
Yum! Turned out great.
-
1.19.22 I?ve made a lot of quick breads, and hands down, this continues to be my favorite. Has lots of blueberries in it, so you get a pop of sweet blueberries in every slice. I love cooking this in 3 mini loaf pans because it?s that?s built-in portion control, important in this house. Simply delicious, simply all of the time.
-
This was delicious! The only thing I did differently was to sub brown sugar for white, though I think it didn’t fluff up as much because of that. End result was still good enough that a couple hours after it came out of the oven it’s almost all gone!
-
I followed the recipe but added a teaspoon of baking powder and a little bit of sour cream. I put it all into a mini muffin pan and baked for 20 minutes. I also sprinkled the top with a little bit of sugar before baking. YUMMY!
-
Really good! I used @ 1.5 cups white whole wheat and .5 cups all purpose, and subbed brown sugar for white because that was all I had. And I added 1 tsp baking powder. I am in the process of moving…all my loaf pans are packed (also why I had so many substitutions) so I used one 8×8 metal cake pan. I was pretty nervous because the batter was so thick, but it turned out great! Sort of coffee cake like. I’m adding this to my favorites. Thanks for the recipe!
-
This is a delicious, tender banana bread. I did not add baking powder & it rose nicely. The bread is light & not dense @ all. The 3 small loaves are apparently the mini-loaf size. I made one 8″ loaf & one mini loaf. I added 1/2 tsp cinnamon & about 1/4 tsp nutmeg & some toasted walnuts b/c I love those in sweet bread. I’m not sure how long I baked the 8″ loaf since I didn’t time it. I think around 50 min. I will definitely make this again. The subtle tartness of the blueberries & the sweet bread are a wonderful contrast.
-
Rises beautifully! Tolerates extra blueberries.
-
I made this this morning and it came out wonderful! I had to used dried blueberries, but they were still great in the bread. I made one large loaf and cooked for about 50 minutes – just perfect!
-
I added a bit of baking powder, and they rose nicely. Might have otherwise, but I wanted to be sure.
Made them as muffins then took ’em to church; they were a huge hit. I made half with the blueberries and half with walnuts (half cup each). I think this is the first week that I had no leftovers! Next time I should make another half batch so I get to try them!
-
Made these as 12 nice size muffins, and they turned out great at 23 min. I did add the baking powder and they rose well. Also took another reviewer’s advice and rolled the blueberries around in a bowl with a think layer of flour in it. Supposedly this helps keep them from sinking to the bottom. All I can say is, the blueberries did not sink. 🙂
-
This is a new favorite! I used sifted spelt flour instead of white flour, added 1tsp baking powder, reduced the sugar to 3/4 cup and added 1tsp cardamon (could have used even more). Perfect!
-
This recipe is a favorite made into muffins. Bake in oven for 23 minutes.
-
Made these as muffins also. Baked for 25 min. Had batter for 14, so 12 were quite large. Liked the consistency and the ease of the recipe . Had to use up both bananas and blueberries so I thought I would give it a try. While this is good and made a lovely looking muffin my taste buds battled over the Blueberry vs. Banana flavor. I do not see how people think these flavors go together. Likely just me, but I didn’t like the flavor battle!
-
I only made a couple of changes to this recipe. The first one was because of necessity. I doubled the batch and ran out of butter and had to substitute canola oil. The second change was due to taste. After the whole process, I tasted the batter, and wanted more blueberry, so I added an additional cup, making the total 3 c. for the double batch (btw, all I had were frozen blueberries, so that?s what I used ? which accounts for the blue/purple color of my loaves). The only other change was that I made regular size loaves instead of mini ones. The batter tasted so good I could have eaten it all raw, and would have too, if it weren?t for the 4 raw eggs in there (well, maybe I wouldn?t have eaten it ALL, but I would have certainly eaten my share!) Because I made regular size loaves, it took about 20 extra minutes to bake, making the total bake time 45 minutes. They came out looking luscious golden brown, with the delicious crispy/chewy crust I love, moist in the middle, and just yummy through and through! When I woke up the day after making it, my family had devoured one whole loaf, and were all raving about how great it was.
-
Delicious!! Added 3 bananas instead of 2…baked in one large loaf pan instead of three small for 50 minutes – covered with foil after 35 minutes. Yum!!
-
Made the recipe as listed but made them into mini muffins instead. I sprayed my pampered chef mini muffin pan and filled them to the top. Before I baked them, I added a topping mixture of 1/4 cup brown sugar and 1 tsp of cinnamon. Baked for 15 mins and they turned out perfectly! The kids loved them!!
-
this was absolutely delicious! i added a little bit of sugar to the top after it came out of the oven just to give it a little more sweetness 🙂
-
I added an extra banana, but other than that, used this recipe to the T and loved it. I was worried when the batter was really thick, but it came out great. It didn’t rise as much as other breads I’ve made, but maybe my baking soda was old?? It didn’t effect the taste, though. I doubled the recipe and got 23 small/med sized muffins and two small loaves. I usually stick to my mom’s banana bread recipe – everyone says its awesome – but I would make this any time.
-
I lost my prized banana bread recipe, so jumped on Allrecipes.com to see what I could find. I *just* made this and it is still piping hot! Melt-in-your-mouth divine….. I used Bob’s Red Mill Gluten free baking flour, and it turned out beautifully. I used two 8″x 3+7/8″ aluminum baking pans (store bought) so I can take these to a social gathering. Obviously one won’t make it there 😉 Worked out perfectly! Baked both together for about 50-55 minutes. (Rotated pans halfway through so they would bake evenly). Followed the recipe as written, although did sub 3/4 c. brown sugar for the white sugar. Did not need additional rising agent. I did add a topping: mixed 5 TBSP. brown sugar, 2 TBSP. flour, 1/8 tsp. cinnamon together, then cut in 1 TBSP. butter until crumbly. Sprinkled over the top and baked. Next time I may add cinnamon to the batter. Would also prefer more blueberries, but this was yummy! Thanks for sharing the recipe, Stillsweet43!
-
I won’t even make banana bread without the blueberries in it anymore. I was skeptical at first but it was AMAZING! My kids love it to so that was a plus!
-
This recipe was great! Excellent jumping off point. I used 4 bananas instead of 2 and about 3 cups of blueberries instead of 1. Also, instead of making a loaf of bread I baked mine in a 9×13 pan. I made my recipe vegan by using egg substitute (Whole Foods, $7) in place of eggs, and organic margarine in place of butter. Lastly, I used whole wheat flour in place of all-purpose white flour.
-
This was excellent! I was able to make two standard size loaves by multiplying the recipe by 1.5. Because I had two cups of blueberries, I threw them all in and baked the loaves for 60 minutes. Yummy!
-
Baked exactly as the recipe lists aside from dredging the berries in flour and using a full sized loaf and OMG delicious. For the large loaf in a glass pan, I put it on a cookie sheet and baked at 350 for 35 min. Then I covered it with a piece of foil and baked another 30 min. It turned out perfect!!!
-
Loved these! Made muffins (24)- so I baked them at 350 for 18 minutes! They are so moist- will definitely make them again!
-
I love this recipe of course made a few small changes, kept the amounts the same but used whole weat flour not white, applesauce instead of butter and agave nectar instead of sugar! Delish
-
Delicious with great texture.
-
It was great. Gone in one day.
-
I made a few changes based on our tastes. This is a great recipe without my changes. I used 1/2c organic sugar and 1/2 c. Organic brown sugar. I added chopped pecans and a little cinnamon. It baked about 10 minutes longer because I used frozen blueberries. The blueberry banana combo is wonderful.
-
It was delicious, but I just couldn’t get the center to not come out gooey
-
I love this recipe! The bread is very moist. I had to use frozen blueberries in it, but it didn’t make a difference. It was still delicious. I followed this recipe exactly, except for adding 3 bananas instead of 2 (I happen to have 3 that needed to be used). Mine did take longer than 35 minutes to bake though – at least 45 minutes.
-
I baked these in muffin cups for an easy grab and go snack. I modified the recipe by cutting the butter in half and offsetting the difference with unsweetened applesauce. I also cut the sugar in half while offsetting the difference with splenda. It was still moist and delicious!
-
Recipe turned out great! I did some healthy alternatives to it. I used same amounts of wheat flour,stevia instead of regular sugar and used less Himalayan salt than regular salt. It turned out great!I added some pecans and I did add 1 more banana as what a previous person stated in suggestions!Thank for a great recipe!
-
These were very, very good-a nice surprise! I had some bananas and blueberries to use up so searched and came across this recipe. Made them into muffins. Got 12 good sized muffins….filled them pretty much to the top of the paper liners. Baked for 23 minutes. They rose a bit and were nicely golden. Used 3 small very ripe bananas, added 1/2 tsp. baking powder to have a bit of a rise and 1/2 tsp. cinnamon as I like it with both bananas and blueberry in baking. It was subtle and not overpowering. The other flavors shone through. They were tender and yummy. I will definitely make them again. Hubby will love them. Thanks for sharing the recipe! UPDATE:I have made these again and made them dairy free for son with intolerance. For a DOUBLE BATCH/RECIPE I used 1/2 cup of canola oil and 1/2 cup of apple sauce instead of butter, used 5 bananas, added 1 tsp baking powder and 1 tsp of cinnamon. The 23 minute time is perfect. They were still delicious and moist….family love them and so do I!!
-
My first time making banana bread at all. I did half the batter without blueberries and used 3 bananas altogether. Both breads turned out great!
-
I’ve made this recipe several times now. It always turns out wonderful. I 1 1/2? the recipe and bake it in a 13×9 pan to make it easier to share. Everyone that has had a piece loved it as well. Definitely a keeper. Thanks so much for sharing.
-
I’ve made this recipe several times now. It always turns out wonderful. I 1 1/2? the recipe and bake it in a 13×9 pan to make it easier to share. Everyone that has had a piece loved it as well. Definitely a keeper. Thanks so much for sharing.
-
I wasn’t sure what the combination of blueberries/bananas would be like but loved it! Sweet, but the blueberries added just a little bit of tartness. Also it was a very moist bread with the perfect amount of denseness. I don’t like my banana bread to be too light and airy like a cake and so this was perfect. I used 2 regular sized loaf pans which yielded 2 shorter loaves. (I baked for 45 minutes at 350.) Still very good, but next time I may just make the one large loaf.
-
Yummy!
-
This bread is delicious! I had bananas and frozen blueberries to use so this recipe fit the bill. I tossed the frozen blueberries in a little bit of flour so they spread evenly and didn’t sink to the bottom. I used a 6 cup mini bundt pan and baked them for 25 min. They turned out perfect! Thanks for the great recipe!
-
I made these and they are amazing!!!!!!!
-
Two days before I made this I had picked fresh blueberries from a local farmer. I don’t know if this made a difference or not, but this recipe turned out super yummy! I ended up replacing some of the flour with oatmeal to make it more hearty, and added a bit of sour cream to ensure moistness. I can’t stop eating it! I’m definitely making this one again.
Update: I forgot to mention that I ended up putting some of the batter in my Pampered Chef individual brownie pan and each individual thing was a piece of heaven. I gave a thingy to a couple of friends of mine and they loved it. My husband and son keep asking me when I’m going to make it again.
-
I added cinnamon, baking powder, and used 2 cups of blueberries……and made muffins, cooking them for 25 minutes at 355 degrees (my oven takes longer than recipes call for, so I turn it up and add a couple minutes)…..these were so very, very good……definitely a keeper…..and what a great way to use up the ripe bananas and blueberries…………Thank you for this recipe!
-
I made this on a hot summer ‘s day when I had to use up my frozen bananas because I was getting a new fridge. I added 1/2 cup of plain yogurt,another 2 eggs, an extra tsp of baking soda, and a cup of whole wheat flour, as well as 2 more bananas. I halved the amount of sugar and salt. I also added chopped pecans. I baked it in my gas bbq for an hour at about 375. I did not have a brick to bake on, so just used an overturned stoneware dish. Turned out fantastic.
‘
-
making this now as i type this, 35 minutes was not enough, did two more rounds of 15 minutest and it is still gooey in the middle.so now it is in for another 20 minutes, i made one big loaf not three small ones. so far 95 minutes in the ooven
-
The bread was really moist. Few changes – added 1/2 tsp of Cinnamon, 1/2 tsp of baking powder, 1/2 cup brown sugar and 1/2 cup white sugar. Mixed blueberries in flour so that they don’t sink. Next time will try it with applesauce
-
Yields a very nice, moist, large loaf. Next time I will add 2 or 3 cups of blueberries because the banana flavor dominates. Thank you for the recipe!
-
It’s blueberry season here in Michigan and I wanted a recipe to use some of the large, flavorful berries I recently picked. I had a banana that was overly ripe so this recipe was perfect. This bread is moist and flavorful made exactly like the recipe is written. Because my blueberries were so large, I had strong blueberry flavor throughout. I would make this again, whenever I have blueberries that need to be used up.
-
This turned out rather bland, despite adding 2 tsp of lemon zest. It needs some cinnamon or other spice. Also, “3 small loaf pans” is too vague. Please specify the size of the pans you used.
-
Love this recipe. I used 3 bananas a heaping cup of blueberries and added some walnuts Delicious and very easy. I made muffins instead of loafs and they took under 30 min
-
Loved this banana bread. It could have been made into something fancier with added cinnamon/brown sugar topping, or a bit of lemon zest, but I wanted this to be a banana bread-and it was delicious. I did add 2 cups instead of 1 cup blueberries.
-
Making my 5th loaf of bread with this recipe. Outstanding! Really moist, too, which sometimes bread loaves turn out dry so I was pleasantly surprised. I did add cinnamon to this and mine had to bake almost 50 minutes. I doubled this recipe and while baking 2 loaves it took about 1hr and 15 min and they were both perfect! Can’t wait to try the banana chocolate chip version of this recipe. 🙂
-
I baked in one loaf pan….takes 60 minutes at 350 to bake well. I covered with aluminium foil after 30 minutes
-
Yummy!!! I use 3 bananas with this recipe and 2 larger loaf pans so it takes a bit longer to bake but it’s delicious!!!!!
-
Was excited to try this recipe and followed it exactly but the banana flavor completely overwhelmed the blueberry flavor and so I was disappointed in the taste_Nancy
-
Banana bread rocks, and this was no exception. Three of us polished off nearly 2 dozen of these scrumptious little muffins in 3 days. I think that speaks for itself.
-
I did use this recipe but changed a few things & was so grateful when it turned out moist & so delicious! I added another banana, 1/4 C flour, & 1/2 cup buttermilk & maybe another pat or two of butter, & changed the white sugar to brown. Oh & over a cup of crushed walnuts. I was experimenting & it turned out great!
-
Outstanding
-
Delicious! I cut the sugar down to 1.2 cup, used Trader Joe’s frozen berry blend (raspberries, blueberries, blackberries) instead of blueberries and doubled the berries to two cups. Baked as muffins for 25 minutes.
-
I made these into muffins for the kiddos and they have been requesting them every day!! The only change I made was to sprinkle the blueberries with a little sugar and lemon juice and to let them sit a while before adding to the recipe.
-
Yum! Crisp outside, soft inside. Made a few changes because of what I had on hand: 1/2 cup coconut oil instead of butter, 4 black-skinned bananas instead of 2, and frozen mixed berries instead of fresh blueberries.
For a little extra oomph, I also added 1 tsp cinnamon, a dash of ground cloves, 1 tsp baking powder, and 1 tbsp plain yogurt.
Like another reviewer (diane), I baked it in one large pan (7″ x 9.5″) for about an hour.
-
Wonderful recipe. I used frozen blueberries and added a little orange zest and it was great! made a small loaf and it got eaten before it even cooled off completely. Very moist and tasty.
-
I’ve made this 4 times now, it’s very moist..I did make one change, I used Vegetable Oil instead of Butter..everything else is the same. I put my ”ripe banana’s” in the freezer, skins & all, then defrost as needed & use ”frozen blueberries” too …I pour the batter into (2) 8″x4″ pans & bake.. It comes out PERFECT everytime!! I freeze the loaves & I give them out as ”gifts” at Christmas time.. Everyone loves it!
-
The taste was great! I used frozen blueberries and it was delicious. Because I do not have loaf pans I used a medium spring-form pan and followed Diane’s advice and baked it for 35 minutes. Then I covered it with foil and baked it for another 15 minutes for a total of 50 minutes.
-
I made this recipe and it was a winner. Great taste,moist .I used 2 regular size loaf pans and it worked out perfectly. This will definitely be on the top of my list as one of my favorites.
-
Great recipe! Followed every step, but made muffins. Really pleased with how they came out and they went over well with everyone who tried one!
-
The muffins sweet & softness come out perfect. The only thing that made it a 4 star was the mix of blueberry and banana. I think I will add some toasted pecans instead next time.
-
I used muffin tins lined with paper cups. It made 15 good sized muffins. Had three bananas so used them all and increased blueberries to 1&1/2 cups (frozen). Sprinkled a mix of brown sugar, cinnamon & nutmeg on muffins before baking. Gives a nice crunch and a bit of sweetness.
-
I used frozen blueberries instead of fresh. You want to use ripe bananas,but not overripe or else it will overpower the blueberries. I also sprinkled a little sugar on top before cooking to give the crust some crunch. I baked it in large loaf pan for about 50 minutes. It was yummy! I am getting ready to make it again tonight.
-
I loved this ! I have shared recipe with a lot of people.
I made it in a loaf pan cooking time was 1hr.8-10 min -
Really good, but to sweet for breakfast. For breakfast I would reduce the suger and use whole grain flour.
-
I gave this 4 stars because I added a few ingredients but great base recipe. I added a few dashes of cinnamon and ground nutmeg. Also added 3/4teaspoon of baking powder. I didn’t have the mini loaf pans so I made 17 regular sized muffins. Baked at 350? for 23-28 minutes. Perfect.
-
This came out great,I too used four bananas, came out very moist.I put mine in a 9×9 baking dish instead of a loaf pan.
-
I made it exactly as the recipe says, yet I added one more cup of blueberries. If you have the opportunity to use fresh blueberries it makes all the difference in the world.
-
I doubled the recipe and made muffins instead. Yielded 29 muffins. I used really mushy bananas and the flavor is awesome. Very yummy. definitely will make again.
-
Killer recipe. If you use this to make a bread, I highly recommend adding a banana/blueberry pur?e sprinkled with some powered sugar on top down the middle. Super bonus feature.
-
Very disappointed ? love banana bread & was excited at the thought of adding blueberries to it. However, I did not like the combination. I followed the recipe, except that I added three bananas instead of two and, as some reviewers recommended, dredged the blueberries in flour to try to prevent them from sinking. I ended up throwing out more than half the loaf ? very uncharacteristic of me. My friend who sampled the loaf agreed that she like straightforward banana bread better. In the future, am going to try plain blueberry bread and stick to my banana bread recipe.
-
Made as one dozen muffins. Baked at 350 for 22 minutes. Very tasty and moist.
-
Good, but the taste of blueberries aren’t strong enough. The banana overpowers the flavour of them.
-
Great recipe! Just made it for myself! I followed the recipe, but I didn’t have 3 small loaf pans so I made it in a big one, and all the batter fit perfectly. It took about 1 hour and 15 minutes to cook using the big pan though, so just heads up if you do that. Also, next time I make it I will probably add more blueberries, it didn’t seem like there was enough.
-
Very good! Very moist ! I’ll be saving and using this one again .. Probably will use more blueberries and throwing them in flour first so the don’t sink ??
-
Easy recipe & the bread is delicious!!
-
Doubled the recipe but added 5 bananas and 2.5 cups of blueberries. I made muffins and baked for 20-23 minutes then let them sit in the pan for 10. Delicious!
-
Comes out perfect!
Key notes: lower your oven by 20F if using dark pan
I used cupcake pan, so decrease cooking time to 25 mins.
It’s softer and more moist than a blueberry muffin so I’ll make more of it for breakfast! -
I am not a huge fan of Banana Bread, so I was looking for an alternative. This is so yummy! I did take the advice of some other reviews and add some cinnamon and nutmeg. I also used an extra cup of blueberries. This will be my go-to for left over bananas. Thanks for a great recipe.
*Making this a second time. Used a whole bag of frozen blueberries. I floured them and put them into the dough.. it chilled everything fairly quickly. Might be best to thaw them slightly next time. Also tried some Pumpkin Pie Spice this time. Can’t wait to eat it!!!
-
good, but not as sweet as I like my breads, so I’d add some brown sugar next time. I also added both baking soda and baking powder to help it rise. I did loaf pan for about 60 minutes instead of 3 mini loaf pans
-
Very delicious and moist. Baked in regular loaf pan and covered with foil halfway through to prevent bread getting too brown. Also added 1 and a half cups of blueberries and a half a teaspoon off lemon zest next time I will add a whole teaspoon.I used a half cup of whole wheat flour next time I will try using half white and half whole wheat.
-
I didn’t try to make changes, but not all my bananas were real “ripe”, so I used 2 ripe and one fresh ( so I did change the 2 bananas to 3 mainly because they were so small. I also did take a couple of suggestions from other reviewers . I put in some fresh lemon zest, just a 1/4 tsp and I coated my blueberries in flour before adding to the batter… WOW I wish I had learned that trick years ago. But even if I hadn’t done these things this is a great recipe. I loved it and my husband, who was a chef for 15 years, loved it stating that the balance between the bananas and blueberries flavor was very well done. (I almost fell over). Thanks to all for sharing.
Oh and by the way, tomorrow will be the second time I have baked this bread within the last 5 weeks. This is now a part of my recipe box and the only type of blueberry bread I will be baking from now on. -
Perfect Banana bread! I’ve made this a few times and my whole family loves it. I use frozen bluberries and it is great! I’ve made it once without the bueberries and it was still good. But the blueberries make it so much better!
-
Have made it twice now. So good. Followed the recipe closely except used three bananas and a little more blueberries than called for. First time I used frozen blueberries which worked fine except that it took quite a bit more time to cook (45-50 mins). Put it all in one 9-inch square pan instead of loaves – that could have contributed to the additional baking time as well.
-
Great flavor. I added walnuts and 1 tsp cinnamon.
-
Instead of using 1 cup of blueberry’s I used another banana and added 1/4 cup of finely chopped walnuts. Also used a 9×12 glass baking pan.
-
Really good!! Very versatile recipe. Subbed half the butter with applesauce. Melted the butter and added it to the wet ingredients along with the sugar instead of creaming the butter and sugar. I used 3 medium ripe bananas instead of 2. Added 1/2 tsp baking powder since other reviewers commented their bread didn’t rise. Also added 1/2 tsp cinnamon. Finally, like other reviewers , I used 2 cups frozen blueberries and coated them with a bit of the dry ingredients so that I didn’t use any excess flour in the recipe. Very good!!! Baked 4/5ths of the batter in a loaf pan (lined bottom only with parchment, no butter on sides) and made 3 muffins with rest of batter (I was making some testers!). Baked at 350 for about 1 hour, 10 min. Rose beautifully, wasn’t too sweet, nice crumb and was golden brown.
-
Made this in a large loaf tin instead of 3 small ones, took about 50 mins to cook. Loved it!
-
I made this recipe today as written with the addition of 1 cup chopped walnuts. To bake, I used mini muffin pan. Made 24 mini and 3 regular muffins. I baked the mini muffins for 15 minutes at 360 and the regular muffins 360 for 22 minutes.
Wonderful -
My family’s favorite! Used 1/2 white wheat flour. Super moist and delicious.
-
wanted to add on to my review that I also add in an extra banana when I make the banana blueberry bread.
-
A delicious moist bread that I will definitely make again in the future. It is perfect as a dessert, breakfast, snack, or lunch. My only change was I added a bit of water.
-
Very, very good! Only change I made was added a 3rd banana. Perfect combination of blueberry and banana flavors!
:max_bytes(150000):strip_icc()/7972686_3-Ingredient-Banana-Oatmeal-Cookies_Yoly_2x1-7dc1eb0ed3c54f0599df01c5ab7fac01.jpg)
:max_bytes(150000):strip_icc()/7568897_Apple-Strawberry-and-Banana-Smoothie_lutzflcat_2x1-ccc12395837d4395ab13708babe226d3.jpg)
:max_bytes(150000):strip_icc()/7552490-blueberry-shortcakes-mfs-1x2-17312-3accfc5ecf5441e9b85a199fcbfce4a5.jpg)
:max_bytes(150000):strip_icc()/7552425_Lemon-Blueberry-Crumb-Cake_Kim_2x1-ed0160e15994470cb4b332a19d53b162.jpg)
:max_bytes(150000):strip_icc()/7503515_Lemon-Bread_Kim_2x1-ac118d4f1c434bc7b0597bd9d0162b3d.jpg)
Leave feedback about this