Banana Blueberry Bread

Go bananas for quickbread with blueberries.

  • Prep Time 15 min
  • Total Time 2 hr 25 min
  • Servings 48

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

  • 1 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. 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.

Expert Tips

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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
125
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
3g,
3%
),
Cholesterol
30mg
30%;
Sodium
140mg
140%;
Total Carbohydrate
19g
19%
(Dietary Fiber
1g
1%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
2%;
Calcium
0%;
Iron
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;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.