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Nutrition Facts
Serving Size 1 (91g) Recipe makes 12 servings The following items or measurements are not included below: Splenda granular
Calories 229
Calories from Fat 94		(41%)
Amount Per Serving		%DV
	Total Fat 10.5g	16%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 5.8g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 170mg		7%
Potassium 177mg		5%
Total Carbohydrate 30.7g		10%
	Dietary Fiber 2.1g	8%
	Sugars 11.2g
Protein 3.9g		7%
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4th of July BBQ, 2009

Lizzymommy

Blueberry Banana Bread or Muffins

Recipe #379975 | 1¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Lizzymommy
Jul 2, 2009

If you've never tried blueberries and bananas together, you're in for a treat! This is a delicious bread, and simply fabulous as muffins. Remember to use very ripe bananas for the best flavor - I wait until they're completely brown, and then peel and put in the freezer so that I can make banana bread whenever the mood hits me!

SERVES 12 , 1 loaf (change servings and units)

Ingredients

1 1/2 cups flour
1/3 cup sugar
1/3 cup Splenda granular
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup oatmeal
2 teaspoons vanilla
1/2 cup canola oil
2 large eggs, slightly beaten
3 large ripe bananas, mashed
1 cup blueberries (if frozen, don't defrost)

Directions

1
Preheat oven to 350 degrees.
2
Combine dry ingredients.
3
Combine wet ingredients (except blueberries).
4
Lightly mix together the wet and dry ingredients. Stir in blueberries.
5
Bake in greased large loaf pan for 60 minutes OR bake in muffin pan for 18-20 minutes.
6
Turn out and serve warm or cool before slicing.