Banana-Blueberry Bread
A moist, flavorful banana-blueberry bread with crunchy nuts and hearty oats, perfect for breakfast, snack, or brunch with a sweet and nutty taste profile.
Ingredients
Instructions
- Cream shortening; gradually add sugar, beating until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Stir in mashed banana.
- Combine the remaining ingredients, stirring gently.
- Add blueberries to the mixture.
- Stir just enough to mix.
- Spoon batter into a greased and floured 9 x 5 x 3-inch loaf pan.
- Bake at 350°F for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean.
- Cool in the pan for 10 minutes; remove from pan and cool completely on a wire rack.
Tips & Substitutions
For a lighter texture, you can substitute half of the shortening with unsweetened applesauce. If you don't have pecans or walnuts, try using slivered almonds or sunflower seeds. Make sure your bananas are very ripe for maximum sweetness and flavor. This recipe can be made into muffins by adjusting the baking time to about 20-25 minutes.
Serving Suggestions
This banana-blueberry bread is delightful on its own but pairs beautifully with a spread of cream cheese or a dollop of yogurt for breakfast. Consider serving it alongside a fresh fruit salad or a cup of coffee for a cozy afternoon snack. For a special treat, serve it with slices of Easy Cherry Tart for dessert.
Storage & Reheating
Store any leftover banana-blueberry bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to three months. Thaw at room temperature or reheat slices in a toaster oven for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Banana-Blueberry Bread contains roughly 437 calories, with 5g protein, 49g carbohydrates, and 26g fat. It is a good source of vitamin C (17% of the Daily Value), dietary fiber (15% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1019mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries, but do not thaw them beforehand. Add them directly to the batter to prevent color bleeding and ensure they retain their shape during baking.
How can I make this recipe gluten-free?
To make this banana-blueberry bread gluten-free, substitute all-purpose flour with a gluten-free flour blend that contains xanthan gum. Ensure all other ingredients, such as baking soda and oats, are certified gluten-free.
What can I do if I don't have shortening?
If you don't have shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. This will give a different flavor profile and texture, but it will still create a delicious loaf.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).