Photo: Karry Hosford
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

nadomom's Review

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

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!

arrtx1's Review

January 21, 2013
I had everything on hand for this except for the grits. So, I used cream of wheat and it came out delicious! I made it a second time and added more blueberries and I also added walnuts. Next time I plan to add a hint of cinnamon.

cewqqq's Review

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

daneanp's Review

April 29, 2012
I used Quaker oats in place of the grits, after first pulsing them a bit in my food processor. Otherwise, everything else was as the recipe called for. Delicious bread and quite easy to put together. Love the fact that the sweetness is from the bananas and not from a lot of sugar - only 1/2 cup in the whole loaf! Calories per slice is great. Next time, I may add more blueberries.

kaverett's Review

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.

GayleR's Review

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.

DGillis313's Review

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.

KathrynH's Review

June 10, 2011
I always reduce the sugar and increase the fruit in muffins and so did the same (to 1/3 c sugar) for this recipe. Love the crunch of the grits. I made the loaf into 14 muffins for ease of grab & go.

Kitty143Cat's Review

May 06, 2011