Bananaberry Bread

Bananas and berries bake into a moist and delicious quick bread.


24 servings


1 1/4 cups granulated (white) sugar
1/2 cup butter or margarine, room temperature
2 eggs
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/2 cup buttermilk
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup fresh or frozen (thawed and drained) blueberries


Preheat oven to 350°F (177°C). Grease bottom only of a 9 x 5-inch or two 8 x 4-inch loaf pans with cooking spray.

In large bowl, stir sugar, butter, eggs, bananas and buttermilk until mixed. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Pour into pan.

Bake 9-inch pan about 1 hour 15 minutes, 8-inch pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan to wire cooling rack. Cool completely, about 2 hours, before slicing.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 1 hour 15 minutes
Cool Time: 2 hours 5 minutes

Additional Information

Welcome new neighbors with a gift of Bananaberry Bread and a pot of fresh coffee.

No buttermilk? Mix 1 1/2 teaspoons vinegar and enough milk to make 1/2 cup. Let stand a few minutes.


Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutritional Information

Amount per serving: Calories 150 (Calories from Fat 40), Total Fat 4 1/2 g (Saturated Fat 2 g, Trans Fat 0 g), Cholesterol 30 mg; Sodium 190 mg; Total Carbohydrate 25 g (Dietary Fiber 0 g, Sugars 13 g), Protein 2 g; Exchanges: 1/2 Starch; 1 Other Carbohydrate; 1 Fat; Carbohydrate Choices: 1 1/2

Recipe Courtesy Of

Betty Crocker

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