Blueberry Banana Bread

2 Servings
1 hr 15 min

I found the original recipe for this bread years ago in one of the old cook books that I had collected. I had made the recipe so many times that the page was almost unreadable, so I later wrote it down. It was definitely a family favorite because we all loved the combination of blueberries and bananas. But over the years I made a few adjustments to the recipe like adding a wee bit of cinnamon to the batter, and sprinkling the tops with almonds for a bit of crunch. Eating a slice of this bread right out of the oven is like eating a warm bowl of overnight oatmeal!

Recipe details
  • 2  Servings
  • Prep time: 15 Minutes Cook time: 60 Minutes Total time: 1 hr 15 min
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Ingredients
Blueberry Banana Bread
  • 3 cups all-purpose flour
  • 1 1/3 cups white sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups quick-cooking oats
  • 2/3 cup canola oil
  • 4 eggs
  • 2 cups mashed ripe bananas
  • 2 cups blueberries
  • 1/2 cup sliced almonds optional
Instructions

Preheat oven to 350.
Grease the bottoms of two 8x4x3 inch pans.
Sift flour and baking powder into a large mixing bowl. Add sugar, salt, and quick oats. Stir until combined.
Place blueberries in a small bowl. Spoon a Tablespoon of dry ingredients over the blueberries to coat. Set aside. (This keeps them from settling to the bottom of the batter.)
Whisk together eggs, oil, and mashed bananas in a large mixing bowl.
Slowly add in dry ingredients. Stir until just combined.
Fold in blueberries.
Pour batter into the greased pans.
Sprinkle almonds over the top of each. Bake for 60 minutes or until a toothpick inserted in the loaves comes out clean.
Remove the loaves from the oven and allow to cool in the pan for 10 minutes. Gently remove the loaves from the pans and allow to cool completely before storing in an airtight container or wrap.
Pallet and Pantry
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