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Tina Rupp Photo by: Tina Rupp

Blueberry-Banana Bread

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

Sunset AUGUST 2005

  • Yield: Makes 1 loaf; 10 servings
  • Prep and cook:1 Hour, 15 Minutes
  • Cool:45 Minutes

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
  • Oatmeal Streusel

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.

Nutritional Information

Amount per serving
  • Calories: 319
  • Calories from fat: 31%
  • Protein: 4.8g
  • Fat: 11g
  • Saturated fat: 6.8g
  • Carbohydrate: 51g
  • Fiber: 1.8g
  • Sodium: 347mg
  • Cholesterol: 48mg
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Blueberry-Banana Bread recipe

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