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Bananaberry Bread

Bananaberry Bread
  • Prep 15 min
  • Total 3 hr 30 min
  • Servings 24
Bananas and berries bake into a moist and delicious quick bread.
Updated August 23, 2005
Make With
Make With
Gold Medal Flour

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

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.

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

Nutrition Facts

Serving Size: 1 Slice
Calories
150
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
30mg
9%
Sodium
190mg
8%
Potassium
90mg
3%
Total Carbohydrate
25g
8%
Dietary Fiber
0g
0%
Sugars
13g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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