Blueberry Upside-Down Banana Nut Bread Recipe - Allrecipes.com
Blueberry Upside-Down Banana Nut Bread Recipe
  • READY IN 3+ hrs

Blueberry Upside-Down Banana Nut Bread

Read Reviews (4)

"Delicious banana bread that tastes fantastic with plain Greek yogurt." —  

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Watch video tips and tricks

Original recipe makes 1 - 9x5 inch loaf Change Servings
Check All Add to Shopping List

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. Whisk together the canola oil, water, eggs, and egg white. Stir in the banana, then add 1 cup of sugar. Combine flour, baking soda, salt, and flax seeds in a separate bowl. Stir the banana mixture into the flour mixture. Fold in the pecans. Combine blueberries and 1/4 cup of sugar in a small bowl, then pour into the prepared pan. Carefully pour batter over the berries.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 45 mins
  • READY IN 3 hrs 5 mins
ADVERTISEMENT

Reviews More Reviews

Sep 17, 2009

Very, very dry. 1st recipe that I didn't like from this website. Not much flavor either, couldn't taste the nuts, should have used walnuts. Don't know what else you could have done to make it moist.

— 
Sep 14, 2009

Delicious!

— 

5 Ratings

Jan 06, 2011

Excellent! Really moist and delicious. Our changes: I left out the pecans and flax seeds just because I didn't have them on hand. I did not put the blueberries in sugar or at the bottom of the pan, I just mixed them in the batter. I also made a powdered sugar/butter/hot water and vanilla glaze and poured it on about 10 minutes after it came out of the oven. It was a big hit!

— 
Jan 25, 2012

This is fantastic. Mine came out beautifully in a 9 inch round cake pan (had to reserve nearly 1 cup of the batter as the original recipe is written for a larger 9x5 loaf pan*). The baking time was a bit less with the smaller pan. Nice texture, not too sweet. Moist, a bit dense but not gummy like some banana breads. Omitted the flax seeds. Did not mix the pecans in the batter. I used the pecans in Streusel that I sprinkled over whipped cream I topped the bread with.

— 

Rate This Recipe

Add a Photo!
Glad you liked it! Your friends will, too:
Did you tweak the recipe? Edit and save your own version of it!
Edit this recipe
ADVERTISEMENT

Nutrition

  • Calories
  • 320 kcal
  • 16%
  • Carbohydrates
  • 46.9 g
  • 15%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 375 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

ADVERTISEMENT
 
ADVERTISEMENT

Related Videos

Play Video
Whole Wheat Banana Nut Bread

This rich, hearty loaf is great for breakfast or snacks.

Play Video
Extreme Banana Nut Bread

This banana bread is flavorful, moist, and addictive.

Play Video
Banana Nut Bread Baked in a Jar

See how to bake individual mini-loaves of banana bread in canning jars.

More How-To and Recipe Videos »

Recently Viewed Recipes

Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States