Blueberry Banana Nut Bread

Blueberry Banana Nut Bread

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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Ingredients

2 h 30 m servings 265 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 4 1/2x8 1/2-inch loaf pan.
  2. Stir and coat blueberries with 2 tablespoons cake flour in a bowl.
  3. Mix coated blueberries, oats, pecans, 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt in a bowl.
  4. Beat white sugar, 1/2 cup brown sugar, Greek yogurt, and applesauce together in a large bowl until light and fluffy. Add eggs, one at a time; beat after each addition. Add vanilla extract and mashed banana; beat lightly until well blended.
  5. Stir blueberry-flour mixture into yogurt mixture until just moistened. Spoon batter into prepared pan. Cut butter into 1/4 cup brown sugar in a small bowl until crumbly; sprinkle over batter.
  6. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 55 minutes. Cool in the pan for 15 minutes; remove from pan and cool on wire rack for 1 hour.

Footnotes

  • Cook's Note:
  • You can use any combination of Greek yogurt, applesauce, shortening, or butter equaling 1/2 cup for the fat and liquid portion.

Reviews

Read all reviews 10
  1. 15 Ratings

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Most helpful positive review

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 lo...

Most helpful critical review

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...

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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 lo...

Substituted sour cream for the yogurt. Yummy!!!!!

This is definitely the best banana bread I've ever made. Easy to make, and everyone that has tried it, loved it as well. I followed the recipe except for the nuts. Thanks for a great recipe!

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 squ...

I'm going to go and try it right now, I will let you know! :) Sounds good!

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 usua...

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...

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...

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 disap...

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