"Combine blueberries and bananas 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." — STILLSWEET43
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ripe bananas, mashed
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.
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.
I did toss my blueberries in some flour before adding to the batter which always helps in getting them evenly distributed instead of all dropping to the bottom of the loaf. Followed this recipe to the letter, and it was very moist and tender with juicy bites of blueberries. Very nice, thanks for sharing your recipe STILLSWEET43
I used this recipe but substituted the blueberries with fresh diced strawberries and added a teaspoon baking powder. Turned out great!
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!
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!
Rises beautifully! Tolerates extra blueberries.
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 8x8 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!
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Banana Bread
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 63
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