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Banana Blueberry Bread
This banana bread is super easy to make and is a wonderful addition to any meal. Make some for your next brunch or turn it into sandwiches with some cream cheese in the middle for a school lunch. The blueberries not only add flavor to this but also make it very colorful. You can use raspberries instead of the blueberries if you would prefer. Here is what you are going to need:
3 cups flour
1 tsp baking powder
3/4 tsp salt
1 1/2 cup vegetable shortening
2 cups sugar
3 large eggs
3 medium, very ripe, bananas -mashed
1/2 cup sour cream
2 TBS vanilla extract
8 oz. blueberries
Preheat oven to 350 degrees. Prepare 2 bread loaf pans by buttering or with butter flavored spray.
Mix the flour, baking powder and salt in a bowl.
In another bowl, cream the shortening and sugar. Add the eggs and beat until smooth and creamy. Add the flour and beat until mixed – do not over-beat. Add the bananas, sour cream and vanilla. Beat until mixed – do not over-beat. Fold in the blueberries.
Equally divide the batter into your prepared loaf pans. Place in oven and bake for 50 to 60 minutes. Cool pans on wire rack.
Print the Banana Blueberry Bread Recipe Here
Sarah
July 18, 2010 at 4:00 pm
Oh wow! What a wonderful idea! I’m going to make this recipe this week. Thank you for sharing! We love bananas and blueberries, and this is the first recipe combining them that I’ve seen.
theFrugalChef
July 19, 2010 at 6:32 pm
You will love this! The blueberries add a lot to the flavor. Please let me know how it comes out. The one thing I failed to mention – and I will now – was I sprinkled sugar and cinnamon on the top of the loaf before placing in the oven. Thanks for coming by!
david
December 14, 2010 at 8:33 am
what’s the key to making moist bread? this one looks super moist. i love it.
theFrugalChef
December 15, 2010 at 7:15 pm
Hi David!
I think the super ripe bananas and the sour cream are the key to this breads moistness. Thank you very much for coming by! Have a great night!
Mary Ann
Angie
January 7, 2011 at 2:30 pm
Do you know what you could use to substitute the shortening?
theFrugalChef
January 8, 2011 at 9:56 pm
Hi Angie!
Thanks for coming by! Go ahead and use unsalted butter instead of the shortening! Take care and happy baking!
Mary Ann