Blueberry Banana Tea Loaf
A moist, fruity tea loaf combining blueberries and bananas with a tender crumb, perfect for breakfast or teatime, appealing to fruit lovers and those seeking a comforting treat.
Ingredients
Instructions
- Cream shortening and sugar until light and fluffy.
- Add eggs and beat until well combined and light.
- Alternately add sifted flour mixture and mashed bananas to the creamed mixture, beginning and ending with flour.
- Mix just to blend in the flour.
- Gently fold in dusted blueberries.
- Pour batter into a well-greased 9 x 5-inch loaf pan.
- Bake at 350°F (175°C) for 1 hour and 10 minutes.
- Loosen sides of the loaf and turn out onto a rack.
- Cool completely before slicing.
- Can be frozen for up to 3 months.
Tips & Substitutions
For a lighter loaf, you can substitute half of the shortening with applesauce. If you don't have blueberries, try using chopped strawberries or raspberries for a different flavor. Make sure to dust the fruit with flour to prevent sinking. To enhance the banana flavor, consider adding a teaspoon of vanilla extract. This loaf is perfect for breakfast or as a snack alongside a cup of tea.
Serving Suggestions
Serve slices of this Blueberry Banana Tea Loaf with a pat of butter or a dollop of cream cheese for added richness. It pairs beautifully with a cup of tea or coffee, making it an excellent choice for brunch or afternoon tea. Consider serving it alongside Mama'S Butter Rolls for a delightful spread, or enjoy it with fresh fruit for a light dessert.
Storage & Reheating
Once cooled, wrap the loaf tightly in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to three days. For longer storage, slice the loaf and freeze it in an airtight container or freezer bag for up to three months. To reheat, simply thaw at room temperature and warm slices in a toaster or microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Banana Tea Loaf contains roughly 446 calories, with 7g protein, 69g carbohydrates, and 16g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1602mg per serving (70% 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, frozen blueberries can be used, but make sure to rinse and dry them thoroughly before dusting with flour. This will help prevent excess moisture from affecting the batter. You may need to bake the loaf a few extra minutes if you use frozen fruit, as it may take longer to cook through.
How can I tell when the loaf is done baking?
The loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If you notice that the top is browning too quickly, you can tent it with aluminum foil for the last 10-15 minutes of baking. Remember to check for doneness a few minutes before the end of the baking time.
Can I make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend you use has xanthan gum to help with structure. The baking powder should also be gluten-free. Follow the same instructions, and you’ll have a delicious gluten-free version of this Blueberry Banana Tea 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).