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Recipe

Bananaberry Bread

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

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( 58 Ratings)

58 Ratings

5 Stars 76%

4 Stars 10%

3 Stars

2 Stars

1 Stars

Member Reviews ( 25 )

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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

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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.

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Expert Tips

Welcome new neighbors with a gift of Bananaberry Bread and a pot of fresh coffee.

No buttermilk? Mix 1 1/2 teaspoons vinegar and enough milk to make 1/2 cup. Let stand a few minutes.

Got questions? Our experts have the answers. Ask Betty now.

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*:

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

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1 - 3 of 25 Reviews View All

Posted 6/4/2012 9:05:34 PM REPORT ABUSE CoraGregory said:

Rating:

This was great! I apologize, but I never have buttermilk so I used 2% milk and I didn't notice a difference. I did add nutmeg and vanilla as other's had suggested, but I really don't think that made that much of a difference either. I cut the recipe in half and used 1 8x4 pan and baked for about 50 minutes. As always.. if it's betty crocker it is Delicious!

This reply was: Helpful Inspiring

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