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Bananaberry Bread
Bananaberry Bread
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Prep Time:
15 minutes
Total Time:
3 hours 30 minutes
Moist banana and berry quick bread, baked to perfection.
Ingredients:
  • 1 1/4 cups sugar
  • 1/2 cup butter or margarine, softened
  • 1 1/2 cups mashed ripe bananas (3 to 4 medium)
  • 1/2 cup buttermilk
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup fresh or frozen (thawed and drained) blueberries
Instructions:
  • Preheat your oven to 350°F and generously grease the bottom of a 9x5-inch loaf pan or two 8x4-inch loaf pans with shortening.
  • Combine sugar, butter, eggs, bananas, and buttermilk in a large bowl until well combined. Gently fold in flour, baking soda, and salt until just mixed. Add blueberries and transfer the batter to a pan.
  • Bake the 9-inch pan for about 1 hour 15 minutes, the 8-inch pans for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool for 5 minutes, then carefully remove the loaf from the pan to a wire rack. Allow it to cool completely, about 2 hours, before slicing. Store tightly wrapped at room temperature for up to 4 days, or refrigerate for up to 10 days.

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