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Banana Blueberry Bread

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  • Prep 15 min
  • Total 2 hr 25 min
  • Servings 48
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Go bananas for quickbread with blueberries.
Updated May 19, 2005
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Ingredients

  • 1 cup butter or margarine, softened
  • 1 2/3 cups sugar
  • 4 eggs
  • 5 medium ripe bananas, mashed
  • 1 cup reduced-fat sour cream
  • 2 teaspoons vanilla
  • 3 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup dried blueberries
Make With
Gold Medal Flour

Steps

  • 1
    Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.
  • 2
    In large bowl, beat butter and sugar with electric mixer on medium speed until blended. Stir in eggs until well blended. Add bananas, sour cream and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Pour into pans.
  • 3
    Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely on wire rack before slicing. Wrap tightly and store in refrigerator up to 1 week.

Tips from the Betty Crocker Kitchens

  • tip 1
    Grease only the bottoms of loaf pans for nut breads. Ungreased sides allow the batter to cling while rising during baking, which helps form a gently rounded top. If sides are greased, the edges of the loaf may have ridges.

Nutrition

125 Calories, 5g Total Fat, 2g Protein, 19g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Slice
Calories
125
Calories from Fat
45
Total Fat
5g
0%
Saturated Fat
3g
0%
Cholesterol
30mg
0%
Sodium
140mg
0%
Total Carbohydrate
19g
0%
Dietary Fiber
1g
0%
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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