Blueberry-Banana Bread
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 1/4 cups sugar1/2 cup butter, softened2 large eggs1 1/2 cups mashed *very* ripe banana (3 medium ones should do it)1/2 cup buttermilk1 teaspoon vanilla2 1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt1 cup fresh (or frozen) blueberries
1.Move oven rack to low position so that tops of pans will be in the centre of the oven. Grease bottoms only of 2 8-inch loaf pans.
2.Mix sugar and butter in a large bowl. [You can use your stand mixer from this point on, which is what we do.]
3.Stir in eggs until well blended.
4.Stir in banana, buttermilk, and vanilla and beat until smooth.
5.Stir in flour, baking soda, and salt until just moistened.
6.Stir in blueberries.
7.Preheat oven to 350 F. Divide batter evenly between pans.
8.Bake 8-inch loaves for 1 hour, or until a toothpick inserted in centre comes out clean. Cool 10 minutes in pans on a wire rack.
9.Loosen sides of loaves; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. [We usually can't wait that long and start eating it as soon as it stops burning our tongues!]
10.Wrap tightly and store at room temperature for up to 4 days or refrigerate up to 10 days.
Makes 2 8-inch loaves; about 8 slices each.
Number of Servings: 16
Recipe submitted by SparkPeople user LSWICE.
2.Mix sugar and butter in a large bowl. [You can use your stand mixer from this point on, which is what we do.]
3.Stir in eggs until well blended.
4.Stir in banana, buttermilk, and vanilla and beat until smooth.
5.Stir in flour, baking soda, and salt until just moistened.
6.Stir in blueberries.
7.Preheat oven to 350 F. Divide batter evenly between pans.
8.Bake 8-inch loaves for 1 hour, or until a toothpick inserted in centre comes out clean. Cool 10 minutes in pans on a wire rack.
9.Loosen sides of loaves; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. [We usually can't wait that long and start eating it as soon as it stops burning our tongues!]
10.Wrap tightly and store at room temperature for up to 4 days or refrigerate up to 10 days.
Makes 2 8-inch loaves; about 8 slices each.
Number of Servings: 16
Recipe submitted by SparkPeople user LSWICE.
Nutritional Info Amount Per Serving
- Calories: 220.7
- Total Fat: 6.8 g
- Cholesterol: 41.9 mg
- Sodium: 201.6 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 1.3 g
- Protein: 3.4 g
Member Reviews