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Banana Blueberry Bread

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By Betty Crocker Kitchens
Updated May 19, 2005
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Go bananas for quickbread with blueberries.

Banana Blueberry Bread

  • Prep Time 15 min
  • Total 2 hr 25 min
  • Servings 48
  • Ingredients 10
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Ingredients

  • 1 cup butter or margarine, softened
  • 1 2/3 cups sugar
  • 4 eggs
  • 5 medium ripe bananas, mashed
  • 1 cup reduced-fat sour cream
  • 2 teaspoons vanilla
  • 3 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup dried blueberries
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.
  • Step 
    2
    In large bowl, beat butter and sugar with electric mixer on medium speed until blended. Stir in eggs until well blended. Add bananas, sour cream and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Pour into pans.
  • Step 
    3
    Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely on wire rack before slicing. Wrap tightly and store in refrigerator up to 1 week.

Nutrition

125 Calories
5g Total Fat
2g Protein
19g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Slice
Calories
125
Calories from Fat
45
Total Fat
5g
0%
Saturated Fat
3g
0%
Cholesterol
30mg
0%
Sodium
140mg
0%
Total Carbohydrate
19g
0%
Dietary Fiber
1g
0%
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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