Banana Bread with Fresh Blueberries Recipe

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Made with wheat flour, this version of banana bread is a little healthier than others. This recipe makes a dense loaf and is very flavorful. The fresh blueberries are a nice addition.
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Ingredients
  • 3 bananas mashed (large)
  • 1/2 cup butter, softened
  • 3/4 cup white sugar
  • 2 eggs
  • 1 cup unbleached flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup whole wheat flour
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 1 box fresh blueberries (small box) - 6 to 8 oz.
Container: 9 x 5 x 3 loaf pan or several smaller loaf pans
Directions
PREP
30 mins
COOK
1 hr
READY IN
1.5 hrs
  • Preheat the oven to 350 degrees F. Butter the bottom and sides of the loaf pan(s).
  • Cream the butter and sugar together; beat in the eggs.
  • Add the remaining ingredients except for the blueberries. Beat until evenly mixed.
  • Add the blueberries and stir gently to mix into the batter.
  • Pour into prepared pan(s) and bake for 50-60 minutes, less for small loaves. Test doneness by poking with a toothpick and if it comes out clean it is done.
  • Cool in pan for 10 minutes; remove and finish cooling on a wire rack.
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    Banana Bread with Fresh Blueberries Recipe Reviews

    banana blueberry bread 3

    :
    Average of 3.00 out of 5 stars
    Rating of 3 out of 5.0 stars
    Ratings (1)
    Comments (0)
    bam User
    Rating of 3 out of 5.0 stars
    Reviewed By
    "When I saw this recipe called for whole wheat flour for half the flour I thought I would give it a try. It turned out pretty good as far as taste but I had a hard time getting the center of the loaf done. I made one big loaf 9x5x3 loaf and when I took it out of the oven I thought it was done but once it cooling on the rack, the center caved in and I could see it was still doughy yet the bottom and sides were already browner than I would like. I am not sure how to get a loaf this size to be done in the center without the bottom and sides getting over baked. Next time I will put in small loaf pans or muffin tins. Maybe that will allow the bread to cook more evenly."
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