Get FREE Kitchen-Insider Access Now!
Sign Up / Log In or Learn More

Recipe

Bananaberry Bread

Email This Recipe
- Please type in the two words displayed in the image.
*Required

Send To:

*Email Address:

Share the fun with up to 20 of your friends! (Remember to separate multiple emails with commas.)

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

You’re a real person, right? Do us a favor and enter the words below. Thanks!

Cancel

©2012 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.
Close

- facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Bananas and berries bake into a moist and delicious quick bread.

false

( 57 Ratings)

57 Ratings

5 Stars 75%

4 Stars 11%

3 Stars

2 Stars

1 Stars

Member Reviews ( 24 )

fe3f6186-f57f-4216-9c66-b10b5aeff55d

Pin It

PREP TIME 15 Min
TOTAL TIME 3 Hr 30 Min
SERVINGS 24

1 1/4: cups sugar

1/2: cup butter or margarine, softened

2: eggs

1 1/2: cups mashed ripe bananas (3 to 4 medium)

1/2: cup buttermilk

2 1/2: cups Gold Medal® all-purpose flour

1: teaspoon baking soda

1: teaspoon salt

1: cup fresh or frozen (thawed and drained) blueberries

Save $$$ on your favorite brands

1 Heat oven to 350°F. Grease bottom only of one 9x5-inch or two 8x4-inch loaf pans with shortening.
2 In large bowl, stir sugar, butter, eggs, bananas and buttermilk until mixed. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Pour into pan.
3 Bake 9-inch pan about 1 hour 15 minutes, 8-inch pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Pin It

Email This Recipe
- Please type in the two words displayed in the image.
*Required

Send To:

*Email Address:

Share the fun with up to 20 of your friends! (Remember to separate multiple emails with commas.)

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

You’re a real person, right? Do us a favor and enter the words below. Thanks!

Cancel

©2012 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.
Close

- facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Got a question for our kitchen Experts? Ask it in the Message Board

Nutrition Information:

1 Serving (1 Slice)

Calories 150

(Calories from Fat 40),

Total Fat 4 1/2g

(Saturated Fat 2g,
Trans Fat 0g),

Cholesterol 30mg;
Sodium 190mg;
Total Carbohydrate 25g

(Dietary Fiber 0g,
Sugars 13g),

Protein 2g;

Percent Daily Value*:

Vitamin A 4 %;
Vitamin C 0 %;
Calcium 0 %;
Iron 4 %;

Exchanges:

1/2 Starch;
0 Fruit;
1 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:

1 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

1 - 3 of 24 Reviews View All

Posted 5/11/2012 10:40:43 AM REPORT ABUSE Stanci said:

Rating:

Oops! I was thinking of a Zuccihini Bread recipe when I mentioned the storing of the bread not being listed. ;)

This reply was: Helpful Inspiring

Posted 5/11/2012 10:33:56 AM REPORT ABUSE Stanci said:

Rating:

I made this recipe and it was super delicious & easy to make. I also tweaked the recipe a bit by adding 1tsp of orange flavored extract and another cup of blueberries. I did not have my bread turn out soggy as some users have indicated. I think next time I will experiment with adding different kinds of fruit like raspberries & blackberries. My only complaint (if you can really call it that) is that they do not list or recommend a way to store the bread. Is it better to keep it on the counter for a few days or store in the refridgerator? I did end up storing in the fridge, but allowed the bread to come back to room temp. simply because the flavor wasn't the same cold/right out of the fridge. Other than that I would totally recommend this recipe!

This reply was: Helpful Inspiring

Posted 2/27/2012 8:55:34 AM REPORT ABUSE The_Swedish_Chef said:

Rating:

I was all set to make Banana-Blueberry Bread from this site when I read a review by Ms. Ziebell saying to "Not bother with this one. Make Bananaberry bread instead." So, I checked out this equally unknown recipe and am SO grateful to Ms. Ziebell for her recommendation!!!! First, I adore baking with buttermilk and second, WHY use dried blueberries when you can use fresh or frozen? It makes NO sense! I read all the reviews HERE, added the suggested vanilla and nutmeg and bumped the blueberries up to 1.5 cups. Also, since my family does NOT like quick bread format but muffins instead, that's what I made. Thoroughly enjoyable, the bright burst of tart berries is a perfect oounterpoint to the sweetness of the banana. A reviewer wrote that the berries made it soggy and sunk to the bottom; that was not my experience at all. This batter made 12 Jumbo muffins, using a 1/3 cup scoop for each well and took 28 minutes to bake them. This recipe is a Keeper, for sure, and one that I'll look forward to making in the years to come. :)

This reply was: Helpful Inspiring