Banana Blueberry Bread

Banana Blueberry Bread
145 min.
48
124kcal

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Welcome to the delightful world of Banana Blueberry Bread, a scrumptious treat that perfectly marries the sweetness of ripe bananas with the tangy burst of dried blueberries. This recipe is not just a feast for the taste buds; it’s also a wonderful way to use up those overripe bananas sitting on your counter. With a preparation time of just 145 minutes, you can whip up this delicious bread that serves a crowd of 48, making it an ideal choice for gatherings, brunches, or simply to enjoy with your morning coffee.

Imagine the aroma wafting through your kitchen as this bread bakes to golden perfection, filling your home with warmth and comfort. The rich, buttery flavor combined with the moist texture of the bread will have everyone coming back for seconds. Plus, with a caloric count of only 124 kcal per serving, you can indulge without the guilt!

This Banana Blueberry Bread is not only easy to make but also versatile. You can enjoy it plain, slathered with a bit of butter, or even toasted for a delightful breakfast treat. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress. So, gather your ingredients and get ready to create a delicious masterpiece that will leave your friends and family asking for the recipe!

Ingredients

  • cup butter softened
  • 1.7 cups sugar 
  •  eggs 
  • medium banana ripe mashed
  • cup cream sour reduced-fat
  • teaspoons vanilla 
  • cups flour all-purpose
  • teaspoons baking soda 
  • teaspoon salt 
  • cup blueberries dried

Equipment

  • bowl
  • oven
  • wire rack
  • loaf pan
  • hand mixer
  • toothpicks

Directions

  1. Move oven rack to low position so that tops of pans will be in center of oven.
  2. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.
  3. In large bowl, beat butter and sugar with electric mixer on medium speed until blended. Stir in eggs until well blended.
  4. Add bananas, sour cream and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in blueberries.
  5. Pour into pans.
  6. 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 Facts

Calories124kcal
Protein5.41%
Fat35.03%
Carbs59.56%

Properties

Glycemic Index
4.16
Glycemic Load
10.52
Inflammation Score
-2
Nutrition Score
2.4495652233777%

Flavonoids

Catechin
0.75mg
Kaempferol
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:124.02kcal
6.2%
Fat:4.89g
7.52%
Saturated Fat:1.25g
7.79%
Carbohydrates:18.69g
6.23%
Net Carbohydrates:17.75g
6.45%
Sugar:10.25g
11.38%
Cholesterol:15.32mg
5.11%
Sodium:149.02mg
6.48%
Alcohol:0.06g
100%
Alcohol %:0.17%
100%
Protein:1.7g
3.39%
Selenium:4.09µg
5.84%
Folate:19.05µg
4.76%
Vitamin B1:0.07mg
4.6%
Manganese:0.09mg
4.41%
Vitamin B2:0.07mg
4.31%
Vitamin A:212.55IU
4.25%
Fiber:0.95g
3.79%
Iron:0.53mg
2.92%
Vitamin B6:0.06mg
2.81%
Vitamin B3:0.55mg
2.75%
Potassium:94.96mg
2.71%
Phosphorus:22.9mg
2.29%
Magnesium:6.12mg
1.53%
Vitamin E:0.22mg
1.44%
Calcium:13.8mg
1.38%
Vitamin C:1.12mg
1.36%
Vitamin B5:0.14mg
1.36%
Copper:0.02mg
1.24%