Blueberry-Banana Bread
- Level: Easy
- Yield: 6 to 8 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 374
- Total Fat
- 17
- Saturated Fat
- 2
- Carbohydrates
- 52
- Dietary Fiber
- 2
- Sugar
- 30
- Protein
- 4
- Cholesterol
- 50
- Sodium
- 283
- Total: 3 hr 15 min (includes cooling time)
- Active: 15 min
Ingredients
Butter, for greasing the loaf pan
1 1/2 cups all-purpose flour, plus extra for dusting the loaf pan
1 teaspoon baking soda
1 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar
1/2 cup vegetable oil
2 large eggs, beaten
2 teaspoons vanilla extract
2 ripe bananas, peeled and coarsely mashed to yield about 3/4 cup of mashed banana
1 cup (about 4 ounces) fresh blueberries
Directions
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9- by 5- by 3-inch loaf pan. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended.
- Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours.