Banana Blueberry Bread

Photo: Karry Hosford

"This bread is supereasy to make. I like to take it to my daughter's play group and watch the other mothers and toddlers enjoy it. The freshness of the fruit gives a sensational flavor to the bread." CLReader.

Yield: 16 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 145
  • Calories from fat: 25%
  • Fat: 3.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1g
  • Protein: 3g
  • Carbohydrate: 25.9g
  • Fiber: 1.4g
  • Cholesterol: 27mg
  • Iron: 0.9mg
  • Sodium: 116mg
  • Calcium: 15mg

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 cup uncooked quick-cooking grits
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3 tablespoons canola oil
  • 1 cup mashed ripe banana
  • 3/4 cup blueberries
  • 2 large eggs, lightly beaten
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, grits, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture. Combine oil, banana, blueberries, and eggs; add to flour mixture. Stir just until moist.
  3. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° 1 hour or until a wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes on a wire rack. Remove bread from pan, and cool completely on wire rack.
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