Bananaberry Bread

Bananaberry Bread

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

Prep Time

15

Minutes

Total Time

3:30

Hrs:Mins

Makes

1

loaf

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
  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.
Makes 1 loaf (24 slices) or 2 loaves (12 slices each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Welcome new neighbors with a gift of Bananaberry Bread and a pot of fresh coffee.
Substitution
No buttermilk? Mix 1 1/2 teaspoons vinegar and enough milk to make 1/2 cup. Let stand a few minutes.

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.