Best 2 Banana And Blueberry Bread Recipes

Indulge in the tantalizing world of sweet and delightful flavors with our exquisite Banana and Blueberry Bread recipes. Embark on a culinary journey where the perfect union of ripe bananas, juicy blueberries, and aromatic spices creates a symphony of taste. Discover the classic Banana Bread recipe, a beloved comfort food transformed into a masterpiece with each moist and fluffy bite. For a burst of vibrant color and tangy sweetness, explore the Blueberry Banana Bread recipe, where plump blueberries dance playfully amidst the golden-brown crust. Craving a gluten-free option? Our Gluten-Free Banana Blueberry Bread recipe has got you covered, offering a delectable treat that caters to dietary preferences without compromising on flavor. Get ready to tantalize your taste buds and embark on a baking adventure that will leave you craving more.

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BLUEBERRY, ZUCCHINI AND BANANA BREAD

Blueberry, Zucchini and Banana Bread image

This came from my "dibs and dabs" of ingredients that I need to use. I had two zucchini from my brother-in-law, two over ripe bananas and a pint of blueberries left over from another recipe. I liked bread from each of these ingredients but decided to experiment with adding them all together. Overall, I think this came out great and hope those of your trying it will think so too!

Provided by bfalck

Categories Breads

Time 1h15m

Yield 2 Loaves

Number Of Ingredients 13

Ingredients

3 eggs, lightly beaten
1/2 cup vegetable oil
3 teaspoons vanilla extract
1 teaspoon lemon juice
2 1/4 cups white sugar
2 -3 ripe bananas, mashed
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 pint fresh blueberries

Steps:

Preheat oven to 350 degrees. Spray Pam cooking oil in two loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, zucchini, bananas, lemon juice and sugar. In a different bowl, mix in the flour, salt, baking powder, baking soda, and cinnamon. Begin incorporating the dry ingredients into the wet. Add 1/4 of the dry ingredients into the wet and mix. When well mixed, add another 1/4th of the ingredients until all have been mixed together. Gently fold in the blueberries. Transfer to the prepared loaf pans.
Bake 60 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Nutrition Facts : Calories 2378.4, Fat 64.8, SaturatedFat 10, Cholesterol 279, Sodium 1627.5, Carbohydrate 424.3, Fiber 14.3, Sugar 258.4, Protein 32.8

BANANA - APPLESAUCE - BLUEBERRY AND WALNUT FAT-FREE QUICK BREAD

Banana - Applesauce - Blueberry and Walnut Fat-Free Quick Bread image

I was looking for something more healthy for a quick breakfast or snack. This is a great moist quick bread that comes together quickly and husband thinks is good too. It's good plain or with a "touch" of peanut butter (a favorite of my husband) across the top. I divide this into two 8 x 4 loaf pans instead of one 9 x 5 pan. It bakes quicker, stays moist, and goes a bit farther without my husband thinking he's not getting enough too.

Provided by Linda Marie

Categories Quick Breads

Time 45m

Yield 16 slices (from two loaves), 8-10 serving(s)

Number Of Ingredients 11

Ingredients

3 over-ripe bananas
2 tablespoons lemon juice
1/2 cup unsweetened applesauce (I've used up to a total of 1 cup of applesauce if the mixture seems too stiff or dry)
1/2 cup packed brown sugar
2 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/8-1/4 teaspoon cardamom
1 cup fresh blueberries
1/2 chopped walnuts

Steps:

Pre-heat oven to 350.
Spray two 8 x 4 loaf pans with non-stick spray.
In large bowl, blend together bananas, lemon juice, applesauce and brown sugar. I use a hand-held blender, which purres everything quickly and evenly.
In another large bowl, wisk together dry ingredients.
Add to dry mixture blueberries and nuts and toss until flour coated. This helps to prevent the berries and nuts from settling to the bottom during baking.
Add flour-berry/nut mixture to the moist-banana mixture. Mix together by hand folding contents until all is moistened being careful not to overmix.
Divide final mixture into the two loaf pans, spreading contents evenly. Place in oven center for about 35 to 40 minutes, until tooth pick comes out clean and the tops are lightly golden brown. I've found the tooth pick test happens first but wait about 5 or so more minutes for the tops to brown.
Remove from oven and cool. Even better when served the next day. I cut the loaves into 1 inch thick slices, serving 2 per person.
I've also substitued coarsely chopped sweet cherries (1 cup) and cinnamon (1 tsp) for the blueberries and cardamom. Very, Very good too, for all those cherry lovers out there!

Nutrition Facts : Calories 225.2, Fat 0.7, SaturatedFat 0.1, Sodium 302.8, Carbohydrate 52.3, Fiber 2.6, Sugar 22.2, Protein 4