Blueberry-Banana Bread

Blueberry-Banana Bread Recipe
Tina Rupp
Linda Tebben combined elements of several quick-bread recipes, then added banana chips. This version is excellent spread with cream cheese.

Yield:

Makes 1 loaf; 10 servings

Recipe from

Sunset

Recipe Time

Prep and Cook: 1 Hour, 15 Minutes
Cool: 45 Minutes

Nutritional Information

Calories 319
Caloriesfromfat 31 %
Protein 4.8 g
Fat 11 g
Satfat 6.8 g
Carbohydrate 51 g
Fiber 1.8 g
Sodium 347 mg
Cholesterol 48 mg

Ingredients

1 cup fresh blueberries, rinsed and drained, or frozen blueberries
2 cups plus one tablespoon all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup mashed ripe bananas (2 to 3)
1/2 cup low-fat buttermilk
6 tablespoons butter, melted and cooled
1 large egg

Preparation

1. Preheat oven to 350°.

2. In a small bowl, gently mix blueberries with 1 tablespoon of the flour.

3. In another bowl, blend remaining 2 cups flour, the sugar, baking powder, baking soda, salt, and cinnamon.

4. In a third, large bowl, whisk bananas, buttermilk, butter, and egg to blend. Stir flour mixture into banana mixture just until evenly moistened; the batter will be stiff. Gently stir in blueberry mixture.

5. Spread batter level in a buttered 5- by 9-inch loaf pan. Sprinkle with oatmeal streusel and press in lightly.

6. Bake bread in preheated oven until a toothpick inserted in the center comes out clean, 60 to 70 minutes.

7. Let bread cool in pan on a rack for 10 minutes, then run a knife around edges to loosen. Invert bread onto a plate, remove pan, and turn over onto rack to cool completely, about 45 minutes.

Linda Tebben, Menlo Park, CA,

Sunset

August 2005
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