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Nutrition Facts
Serving Size 1 (100g) Recipe makes 12 servings
Calories 261
Calories from Fat 83		(32%)
Amount Per Serving		%DV
	Total Fat 9.3g	14%
	Saturated Fat 5.4g	26%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 73mg		24%
Sodium 229mg		9%
Potassium 160mg		4%
Total Carbohydrate 40.7g		13%
	Dietary Fiber 1.6g	6%
	Sugars 21.8g
Protein 4.2g		8%
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By: Aroostook

Blueberry Banana Loaf

Recipe #124824 | 1¼ hours | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Jun 6, 2005

This is an excellent recipe for banana blueberry loaf! Be sure to mash the bananas with a fork, don't puree them, this gives for a better texture to the loaf. This recipe makes two loaves, I have even made these in mini loaf pans also. These loaves freeze wonderful, and are even taste better the following day! I have used cranberries in place of the blueberries --- I have recently reduced the ingredient amounts to this recipe to yield one loaf instead of two, you may omit the cinnamon if desired.

SERVES 12 (change servings and units)

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
2 teaspoons vanilla (or use maple extract)
3 large eggs
2 teaspoons vanilla
2 ripe bananas, mashed
1 1/2 cups blueberries (fresh or frozen)

Directions

1
Set oven to 350 degrees.
2
Set oven rack to second-lowest position.
3
Grease a 9x5-inch loaf pan.
4
In a bowl combine the flour with the next 4 dry ingredients.
5
In a bowl, cream the butter with sugar and vanilla until fluffy (about 4-5 minutes until no sugar granules remain, this is important!).
6
Add in eggs, and beat well (about 2-3 minutes).
7
Mix in the mashed banana until combined, then using a wooden spoon mix in the flour mixture just until combined.
8
Fold in the blueberries.
9
Transfer to prepared baking pan.
10
Bake for about 1 hour or until a toothpick inserted in the middle comes out clean.

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Featured Reviews for This Recipe

From: Chef #1154634

On Feb 1, 2009

This recipe was terrible! i'm a advanced baker and this was by far the worst banana blueberry cakes i have ever baked! It took for ever to make and came out very heavy and did not rise well at all, i even tried them in 12 large size muffin pans... way to heavy of a loaf pan recipe. waste of time!!!!

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From: Mrs. Lumpy

On Feb 9, 2008

This was yummy!! I don't have 2 loaf pans, so I made one loaf and 24 mini muffins (baked 24 min)! They came out so cute! I noticed, however, that it took about 10 extra min for my loaf to bake than the time indicated. I was afraid the top would burn before the center was set, but all turned out well! I will be sure to keep this recipe bookmarked for the next time I run across a sale on fresh blueberries!

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From: Sherri35

On Jun 15, 2005

Wow! We love this! I made 4 miniature loaf pans and 1 full size loaf. The mini loaves took 42 minutes and the full size took 50. They started getting really brown early on and yet the center was still quite liquidy so I was afraid they were going to burn. But everything worked out fine and nothing got burned. The bananas and blueberries taste so good together, I never would've thought to combine the two. I did add the optional cinnamon as I think it makes most anything taste even better