Photo: Karry Hosford
Yield
16 servings (serving size: 1 slice)

"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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Ratings & Reviews

Diplocook's Review

happychopper
July 07, 2009
This is a very good, basic banana bread recipe. I didn't have grits on hand, so I blended oats and oat bran. I reduced the sugar to 1/3 a cup and still found it plenty sweet. Excellent for tea time! My four-year-old, who doesn't have a sweet tooth at all, and would rather munch on pickles, even found it toothsome!

acceberyllom's Review

KathrynH
January 30, 2011
I've made this twice now. Both times I substituted oats (since I rarely have grits on hand). I added 1/8 tsp of both almond and vanilla extract and used Egg Beaters instead of whole eggs to lessen the cholesterol. Will definitely make this often.

happychopper's Review

DGillis313
February 28, 2011
I made this bread recently. I was looking forward to a moist, flavorful bread but this recipe did not create such a bread. I liked the interesting texture of the cornmeal, but it was a tad dry. I even used extra banana, yet I barely could taste it. Next time I'll use even more bananas and blueberries so it's more fruity.

nadomom's Review

Kitty143Cat
April 24, 2014
I like the grits in this recipe. This is a very healthy recipe. The texture is a little dry but that's because there's no butter and very little oil. It is truly a bread and not a cake like most other quick breads. I used 1 cup frozen cranberries and a few more because I love cranberries. I would make these again. Thank you.

Kathy611's Review

arrtx1
May 06, 2013
Good recipe! Used oatmeal (ground in food processor) in place of grits. Also baked 5 min. shorter than recipe. Will definitely make again!

kaverett's Review

amieefaith
March 15, 2012
The bread survived me replacing the baking powder with 1/8 c. buttermilk. NIce and moist. BUT it did not survive the full hour in the oven. After 45 minutes the top and sides were burned black. ALso, I love grits, but not here. Too bad.

cewqqq's Review

Diplocook
July 09, 2012
Very tasty. We substitued oats for the grits and loved it! also, we made them as muffins.

DGillis313's Review

MLovett
September 20, 2011
With a few modifications as I read earlier from other, this turned out great. I decreased the sugar to 1/3 cup, replaced the oil with 4 Tbsps of applesauce, used quick cook oats and added a little vanilla. It did not last long in my house of 3 boys.

Kitty143Cat's Review

JenBee
May 06, 2011
N/A

GayleR's Review

MustangSusan
January 07, 2012
We didn't like the crunch of the grits in this bread, and much prefer other CL banana bread recipes. We'll eat it but won't make again.