Blueberry-Banana Nut Bread
A moist, flavorful banana bread with blueberries and nuts, perfect for breakfast or snack. Combines sweet bananas, tart blueberries, and crunchy nuts for a delightful treat.
Ingredients
Instructions
- Cream the sugar and shortening until light and fluffy.
- Add eggs, one at a time, and beat well.
- Add mashed bananas and mix well.
- Combine with the remaining ingredients and mix thoroughly.
- Pour batter into a greased and floured loaf pan.
- Bake at 350°F (175°C) for 55 minutes.
- Cool in the pan for 10 minutes before removing.
Tips & Substitutions
For a lighter texture, consider replacing half of the shortening with applesauce. If you don't have oatmeal, you can substitute with crushed cereal or ground nuts. To enhance the flavor, add a teaspoon of vanilla extract or a pinch of cinnamon. Make sure your bananas are very ripe for optimal sweetness and moisture. This bread can also be made with frozen blueberries; just fold them in straight from the freezer.
Serving Suggestions
This bread is delightful served warm with a smear of butter or cream cheese. For a heartier breakfast, pair it with Greek yogurt or serve alongside a fresh fruit salad. It also makes a great snack with a cup of tea or coffee. For a special treat, try it with a drizzle of honey or maple syrup. It pairs beautifully with Quick Cherry Or Apple Crisp for a lovely dessert spread.
Storage & Reheating
Store the leftover Blueberry-Banana Nut Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator, where it can last up to a week. To reheat, slice the bread and warm it in a toaster or microwave, adding a pat of butter for extra flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry-Banana Nut Bread contains roughly 618 calories, with 7g protein, 65g carbohydrates, and 39g fat. It is an excellent source of iron (31% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 1122mg per serving (49% 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 without thawing them first. Just fold them into the batter straight from the freezer to prevent them from bleeding into the bread. This will keep the color vibrant and the flavor intact.
How can I make this recipe gluten-free?
To make Blueberry-Banana Nut Bread gluten-free, substitute the plain flour with a gluten-free all-purpose flour blend. Ensure that your oats are certified gluten-free as well. The texture may vary slightly, but it will still be delicious!
Can I add other fruits or nuts to this recipe?
Absolutely! Feel free to mix in other fruits like chopped strawberries or raspberries, or substitute the nuts with walnuts or pecans. Just keep the overall volume of add-ins similar to maintain the bread's structure. Experimenting with flavors can create a unique twist each time!
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).