Recipe by Bratz
"Delicious and moist. It's more like a cake than a bread. Looks as good as it tastes and easy to make. Also great with a little spread of lemon curd."
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1 1/2 cups
1 1/2 cups
If my photo of this bread looks a little on the flat side, it's because I halved the recipe using the loaf pan size called for. We really enjoyed this bread with our morning coffee today! I love the little bit of sweetness provided by the topping, and I especially appreciate that it's not a crumbly topping that falls off the bread like it does on so many muffins. I will make this again very soon but with the full size! We loved it! Thanks for the recipe! UPDATE: I made a double batch yesterday, this time using the whole recipe. Be careful if you tend, like me, to get carried away with how many nuts and how many blueberries you put in! While it turned out delicious, I am now busy cleaning out my oven for what overflowed! I should have used my better sense and noted that when it was going past the 3/4 mark on my pans, I should have changed to a bigger size. But it still is delicious.
The loaf came out ok but it tasted more like a banana bread rather than a blueberry bread. I thought the addition of the bananas would have enhanced the flavor but instead they it over. I am not sure how to counter the effect. Maybe next time I will try cutting down the bananas and by the same amount I cut the bananas I will add that much more apple sauce to keep the moisture content. The crumb topping was EXCELENT!
I'm going to go and try it right now, I will let you know! :) Sounds good!
Substituted sour cream for the yogurt. Yummy!!!!!
DELICIOUS!!! Followed the recipe exactly (minus the nuts since I didn't have any) and my roommates loved it!!! I kept half out to be eaten over the next few days and the other half (cut into squares) into the freezer for bag lunches. I great recipe all around!!!
Good. I subbed plain yogurt & sour cream for the Greek yogurt & applesauce; regular flour, same measurement. The brown sugar & butter topping is a nice addition. It doesn't fall off like usual toppings that have flour. 'Only issue I might have is that if it doesn't get eaten soon, it will be moldy. It's very moist with all those berries. I baked it 15 minutes longer. 'Thinking I might try subbing with some cranberries next time. The brown sugar topping was fine day one & two, but just added more sugar after that & less would be fine. I'll do without next time.
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.
Tasty, a great idea to use applesauce instead of oil too. I also omitted the nuts, halved the sugar, and used a gluten-free all purpose flour. These turned out to be delicious and quick to disappear!
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Banana Nut Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 64
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