BANANABERRY BREAD

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15 min Prep
3 hr 30 min Total
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24 Servings

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Bananas and berries bake into a moist and delicious quick bread.


Ingredient List
  • Small check mark in a circle icon1 1/4 cups sugar
  • Small check mark in a circle icon1/2 cup butter or margarine, softened
  • Small check mark in a circle icon2 eggs
  • Small check mark in a circle icon1 1/2 cups mashed ripe bananas (3 to 4 medium)
  • Small check mark in a circle icon1/2 cup buttermilk
  • Small check mark in a circle icon2 1/2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 teaspoon baking soda
  • Small check mark in a circle icon1 teaspoon salt
  • Small check mark in a circle icon1 cup fresh or frozen (thawed and drained) blueberries
Preparation
  1. Heat oven to 350°F. Grease bottom only of one 9x5-inch or two 8x4-inch loaf pans with shortening.
  2. In large bowl, stir sugar, butter, eggs, bananas and buttermilk until mixed. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Pour into pan.
  3. Bake 9-inch pan about 1 hour 15 minutes, 8-inch pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Tips
  • No buttermilk? Mix 1 1/2 teaspoons vinegar and enough milk to make 1/2 cup. Let stand a few minutes.