Rating: 4 stars
13 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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

Linda Tebben, Menlo Park, CA
This Story Originally Appeared On sunset.com


Credit: Tina Rupp

Recipe Summary test

1 hr 15 mins
45 mins
1 hr 60 mins
Makes 1 loaf; 10 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

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

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

  • 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.

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

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

  • 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.

Nutrition Facts

319 calories; calories from fat 31%; protein 4.8g; fat 11g; saturated fat 6.8g; carbohydrates 51g; fiber 1.8g; sodium 347mg; cholesterol 48mg.