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Bananaberry Bread

Yields18 ServingsPrep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins

Banana bread without the nuts! The blueberries add a whole new flavor dimension to this recipe. It's ok to substitute in whatever fruit is in season.

 1 ¼ cups sugar
 ½ cup (1 stick) margarine or butter, softened
 2 eggs
 1 ½ cups mashed ripe bananas (3 to 4 medium)
 ½ cup buttermilk
 2 ½ cups all-purpose flour
 1 tsp baking soda
 1 tsp salt
 1 cup fresh or frozen blueberries
Strudel Topping
 1 tbsp melted butter
  cup white sugar
 1 tsp ground cinnamon
 1 tsp all-purpose flour

Heat oven to 350*. Spray a non-stick oil inside 2 bread loaf pans. (or prepare jumbo muffin tins - these look like a coffee shop treat when you prepare with a strudel on top)


Stir sugar, margarine, eggs, bananas and buttermilk in larger bowl until mixed. Stir in flour, baking soda and salt until moistened.


TIP - toss the blueberries in a Tbsp. of flour before stirring in and these won't all sink to the bottom, but not necessary. Then stir in the blueberries. Pour batter into the 2 pans, dividing evenly.


Bake about 1 hour 15 minutes or until toothpick poked in center comes out clean. (muffins cook 40 to 45 minutes) Cool 5 minutes. Loosen sides of loaf from pan, and take bread out of pan. Cool completely. Makes 2 bread pan sized loaves (or 12 jumbo muffins). Also freezes good.

Strudel Topping (if wanted)

In a small bowl, stir together the melted butter, white sugar, flour and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.

Nutrition Facts

Serving Size 1 slice or muffin

Servings 18