Moist Banana Blueberry Bread

    Moist Banana Blueberry Bread

    (329)
    15saves
    1hour10min


    313 people made this

    This banana blueberry bread is so good. Everybody asks for the recipe: this bread is moist and easy to make too. Note: If you are using frozen blueberries, you can thaw them in the microwave for about 3 minutes. However, you need to increase the amount of blueberries to 3/4 cup.

    Ingredients
    Serves: 12 

    • 1/2 cup fresh blueberries
    • 2 tablespoons plain flour
    • 1/2 cup quick cooking oats
    • 1/2 cup (60g) chopped pecans
    • 1 1/2 cups (190g) plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 125g butter
    • 1 cup (220g) white sugar
    • 2 eggs
    • 1 cup mashed bananas

    Directions
    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C. Grease and flour a 23x13cm loaf tin.
    2. In a medium bowl, coat blueberries in 2 tablespoons flour. Gently stir blueberries together with oats, nuts, 1 1/2 cups flour, bicarb soda and salt.
    3. In a large bowl, cream butter. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed banana. Add blueberry mixture to creamed mixture and stir just until moistened. Spoon batter into the prepared tin.
    4. Bake for 50 to 55 minutes or until a wooden toothpick comes out clean when inserted in the centre of the loaf. Cool in tin for 10 minutes. Remove from tin and cool completely on a wire rack.
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    Reviews and Ratings
    Global Ratings:
    (329)

    Reviews in English (329)

    by
    252

    With a couple of modifications this is total 5 star bread. I followed the other reviewers advice and used applesauce instead of shortening. I had some so why not cut the fat?! I also used 1 full cup of frozen (not thawed) blueberries. Any fruit bread I make gets a dash of cinnamon, fresh nutmeg and vanilla -just a dash of each. I used 1/2 brown and 1/2 white sugar also (personal preference) I baked it in 3 mini loaf pans on a cookie sheet and it still took almost the full cook time. Crunchy on the outside and moist and yummy in the center! I don't think I would try this bread in a large bread pan, it may have never been cooked through. My 10 year old ate almost a full tin by himself! Perfect for a Sunday morning treat! Thanks  -  06 Apr 2008  (Review from Allrecipes USA and Canada)

    by
    105

    Very moist! I used the applesauce in place of the shortening and decreased the sugar as suggested previously. I also used 1 cup frozen blueberries. I omitted the nuts and added some more oatmeal. My husband and I really like it especially since it is so healthy and delicious at the same time.  -  28 Sep 2001  (Review from Allrecipes USA and Canada)

    by
    69

    I made this while caring for my 5 week old AND making dinner, it was VERY simple! I used frozen (no need to thaw) blueberries (about 1 cup) and put them in lined muffun tins to decrease the baking time (around 25 min). They were delicious!  -  28 Jul 2001  (Review from Allrecipes USA and Canada)

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