Blueberries and bananas combine 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. &mdash;Sandy Flick, Toledo, Ohio

Blueberry Banana Bread

shortening

sugar

eggs

vanilla extract

all-purpose flour

baking soda

salt

medium ripe bananas, mashed

blueberries

I baked in 2 8x4 inch pans. It took about 40-45 minutes to bake in my oven.

It was excellent and my family really liked. However, the time is way off. It took almost 50 minutes, not 35 like the directions say.

Very similar to a recipe I've had 40 years, without the blueberries. I added a little cinnamon, used some whole wheat flour. It helps to mix the blueberries in a bit of flour so the "bluing" is reduced. Very good--now I need to try to stay away from it!

I substituted 1/2 cup of softened unsalted butter for the shortening but forgot the 1/2 tsp of cinnamon another reviewer recommended. I also made them into 12 muffins instead of bread. I baked them 30 mins but probably could have gone a few mins shorter. However, they are still yummy!

Even though I screwed this up and didn't bake it long enough (I opted to just put it all in one standard size loaf pan), the parts that I could eat were excellent! I will have to try this one again and either bake it longer or invest in the correct size pans!

Found the recipe this morning and made it for breakfast. Used Butter instead of shortening and half whole wheat and half unbleached white flour. DELICIOUS!

I should have divided the batter into 4 mini loaf pans. Then the time for baking might have worked. As it is, I got three dark thick loaves. They taste very nice.

Very moist and tasty bread. The recipe can easily adjust to produce 2 loaves instead of the recommended 3 .

This is a wonderful, moist bread and I included 1/2 tsp. cinnamon as others had mentioned. I think the amount of sugar is perfect! I will definitely make this recipe again.

I liked this denser banana bread recipe for a bit of a change from my usual one made with oil. I made into 12 muffins, since I was scared of all the reviews of it not cooking well. Even as muffins, it took longer than usual, about 30 minutes, and they did get dark. I put in the full amount of sugar, and it was almost like a cake to me, but I usually do cut back on sugar.

Added 3 bananas because that's what I had as well as a cup of blueberries and made it in a regular loaf pan. Cooked for about 50 minutes. Came out perfect!! Will definitely be making this again!!

I have made this many times and it always turns out great! Easy recipe and it tastes so good! I use frozen blueberries, I put them in hot water to clean and slightly thaw before I fold them into the batter, add a few extra minutes to bake.

This is now my favorite banana bread. Blueberries make everything better. It is very moist. I don't know what the negative reviews are talking about. There is no yogurt in this recipe.. I made mine in mini loaf and it came out great.

Very good and very easy. I used the shortening as indicated in the recipe but reduced the sugar to 2/3 cup. I added 1/2 tsp. cinnamon as someone suggested. I tried it with fresh and frozen blueberries and both worked fine. I did make it into muffins as I didn't have the small pans. Baked them 25 min.

My husband tasted a slice 1st, and I asked him how it was and he said ok. I tried a slice and I was disappointed because it was not yummy. Texture was nice with blueberries and bananas, but for me it lacks flavor. I\'d suggest adding cinnamon. It is tasteless and flavorless.

I too used butter instead of shortening, and baked it in 2, 8.5" x 4.5" pans. Absolutely scrumptious!!!!!

This is a wonderful quick bread.  My daughter-in-law raises her own blueberries and I use them to make it.  It is great for any meal or any time of the day for a yummy snack.

The time stated for baking these loaves was not even close! I used exactly the right pans and it took at least 15 minutes longer than stated. That is a problem when you are counting on getting something baked by the time you need to leave the house! I plan to freeze them so I cannot say at this time how they taste but they were not difficult to make.

Excellent. Used equal butter substitute for shortening, frozen blueberries in a large loaf pan. Baked almost an hour. Kids loved it.

delicious recipe. I used some almond meal ( about half a cup) instead of shortening, i used equal amounts of butter and margarine. It was delicious even with my changes.

Definitely a 5 star. I made this recipe substituting 1/2 of the sugar with Splenda to cut down on sugar. The result was AWESOME!I also used frozen blueberries adding them the very last, also added 1/2 teaspoon cinnamon. I Made 3 recipes,making 1 of them into muffins. (definately a Keeper recipe):-)So moist and delicious!!!!.The next time I want to try adding chopped nuts :-)

Instead of creaming shortening & sugar, I used the standard quick bread method (mix dry ingredients; mix wet ingredients; combine), replacing shortening w/ melted butter and then baked them as muffins. Was a little nervous might come out too dense since I didn't cream mixture but it was the perfect texture! Liked the blueberry banana combination, too.

Not tried it yet but how do you the loaves to keep them from browning so dark? The picture looks very light in color on the outside. I want to achieve that.

blueberry banana bread

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 3

Cost: $8.33 /serving

Author : Taste of Home

Ingredients

Instructions

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