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Blueberry-Banana Bread

Get two fruits in one great-tasting quick bread. Savor this sweet, tempting bread all by yourself, or give it as a gift during the holidays.

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( 166 Ratings)

166 Ratings

5 Stars 66%

4 Stars 19%

3 Stars

2 Stars

1 Stars

Member Reviews ( 66 )

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Prep Time 15 min
Total Time 3 hr 20 min
Servings 24

Ingredients

2: cups Original Bisquick® mix

3/4: cup quick-cooking oats

2/3: cup sugar

1: cup mashed very ripe banana (2 medium)

1/4: cup milk

2: eggs

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

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Directions

1 Heat oven to 350ºF. Grease bottom of loaf pan, 9x5x3 inches.
2 Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.
3 Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Cut into 24 slices. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

EXPERT TIPS

Expert Tips

Most quick breads are removed from their pans to a wire rack. This produces a drier, crisper surface. If left in the pan, the bread would become steamed and soft.

Try using fresh raspberries instead of the blueberries in this flavorful, moist bread.

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

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice

Calories: 90
Calories from Fat: 20 ),

% Daily Value

Total Fat: 2 g; 2 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 15 mg; 15 %;
Sodium: 150 mg; 150 %;
Total Carbohydrate: 17 g; 17 %
(Dietary Fiber 2 g 2 % ),
Protein: 2 g; 2 %

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 2%;

Exchanges:

1 Starch;

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

REVIEWS & COMMENTS

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1 - 3 of 66 Reviews View All

Posted 2/22/2013 9:34:18 PM REPORT ABUSE onlyone16 said:

Rating:

This turned out to be a fan favorite, even with the frozen blueberries! I did add a little vanilla and orange extract. Will have to make it again and experiment with different fruits.

This reply was: Helpful Inspiring

Posted 2/15/2013 12:21:31 PM REPORT ABUSE Caroleta said:

Rating:

In my eagerness to write a review, I wrote one before I thought to put the muffins back in the oven to cook them more. I put the oven up to 350F and actually put them back in as it was heating up. I set the timer for about ten minutes. They are more done now, and taste even better. I think I would cook them at 350F for about twenty-five minutes next time I make them. If my husband likes them, which I think he will, it will be soon. I have lots of over-ripe bananas in my freezer.

This reply was: Helpful Inspiring

Posted 2/15/2013 11:33:22 AM REPORT ABUSE Caroleta said:

Rating:

I had over-ripe bananas in my refrigerator, awaiting to be made into banana bread. I have been making blueberry muffins from my Betty Crocker Cookbook, and they are better. However, I used the suggestion to make this recipe into muffins, and so used both some of my fresh blueberries, and the bananas. I cooked them in Wilton silicone baking cups, at 335F for about 26 minutes. They are really good. The texture is so different from the regular blueberry muffins, so my tastebuds got a surprise. But they were so easy to make, and they do taste so good. I want to thank you for this site, and the recipe.

This reply was: Helpful Inspiring