Shingled Blueberry Banana Bread
Blueberry banana bread with crunchy pecans and warm cinnamon offers a delightful twist on classic quick bread, perfect for breakfast, snack, or brunch gatherings.
Ingredients
Instructions
- Preheat oven to 400°F.
- Drain and rinse blueberries; set aside.
- In a bowl, blend egg, milk, and cinnamon.
- Stir in muffin mix just until moistened; batter will be lumpy.
- Fold in blueberries, mashed bananas, and pecan pieces.
- Pour batter into one large loaf pan or two mini pans.
- Top with pecan halves.
- Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 15 minutes.
- Remove from pan(s) and cool completely.
Tips & Substitutions
For a moist texture, ensure your bananas are very ripe. You can substitute the pecans with walnuts or omit them entirely for a nut-free option. If you don't have milk, any non-dairy alternative like almond or oat milk works well. For added flavor, consider incorporating a teaspoon of vanilla extract. This dish pairs beautifully with Sweetened Whipped Cream for an indulgent touch.
Serving Suggestions
Serve the shingled blueberry banana bread warm or at room temperature. It makes a delightful breakfast paired with coffee or as an afternoon snack. For a festive twist, top each slice with a dollop of Heavenly Hawaiian Cream or serve alongside fresh fruit. This bread is versatile and works well as a sweet treat after dinner too.
Storage & Reheating
Allow the banana bread to cool completely before wrapping it in plastic wrap or aluminum foil. It can be stored at room temperature for up to 3 days or in the refrigerator for about a week. For longer storage, slice and freeze the bread in an airtight container for up to 3 months. Reheat individual slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Shingled Blueberry Banana Bread contains roughly 186 calories, with 3g protein, 28g carbohydrates, and 8g fat.
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 instead of fresh?
Yes, you can use frozen blueberries! Just make sure to rinse and drain them well before adding to the batter. Frozen blueberries may release more moisture, so you might need to adjust the baking time slightly to ensure the bread cooks through.
How can I make this recipe gluten-free?
To make this banana bread gluten-free, substitute the Betty Crocker wild blueberry muffin mix with a gluten-free muffin mix. Be sure to check that the other ingredients used are also gluten-free, including any additional mix-ins like pecans.
What should I do if my bread is too dense?
If your banana bread turns out too dense, it might be due to overmixing the batter. To avoid this in the future, mix just until all ingredients are combined. Additionally, ensure your baking powder is fresh and that you're using the correct measurements for the wet and dry ingredients.
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).