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Prep 15min
Total3hr30min
Servings24
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Ingredients
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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Steps
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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No buttermilk? Mix 1 1/2 teaspoons vinegar and enough milk to make 1/2 cup. Let stand a few minutes.
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