BLUEBERRY, ZUCCHINI AND BANANA BREAD
This came from my "dibs and dabs" of ingredients that I need to use. I had two zucchini from my brother-in-law, two over ripe bananas and a pint of blueberries left over from another recipe. I liked bread from each of these ingredients but decided to experiment with adding them all together. Overall, I think this came out great and hope those of your trying it will think so too!
Provided by bfalck
Categories Breads
Time 1h15m
Yield 2 Loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Spray Pam cooking oil in two loaf pans.
- In a large bowl, beat together the eggs, oil, vanilla, zucchini, bananas, lemon juice and sugar. In a different bowl, mix in the flour, salt, baking powder, baking soda, and cinnamon. Begin incorporating the dry ingredients into the wet. Add 1/4 of the dry ingredients into the wet and mix. When well mixed, add another 1/4th of the ingredients until all have been mixed together. Gently fold in the blueberries. Transfer to the prepared loaf pans.
- Bake 60 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Nutrition Facts : Calories 2378.4, Fat 64.8, SaturatedFat 10, Cholesterol 279, Sodium 1627.5, Carbohydrate 424.3, Fiber 14.3, Sugar 258.4, Protein 32.8
BLUEBERRY-BANANA BREAD
Provided by Giada De Laurentiis
Categories dessert
Time 3h15m
Yield 6 to 8 Servings
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9- by 5- by 3-inch loaf pan. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended.
- Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours.
BLUEBERRY BANANA BREAD
Blueberries and bananas combine in these tender, golden loaves. Whether you enjoy a slice as a snack or for breakfast, this bread is so flavorful, you won't need butter. -Sandy Flick, Toledo, Ohio
Provided by Taste of Home
Time 40m
Yield 3 mini loaves.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream the shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add creamed mixture, beating just until combined. Stir in bananas. Fold in blueberries., Pour into three greased 5-3/4x3x2-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes or. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
BLUEBERRY BANANA BREAD
Combine blueberries and bananas in these tender, golden loaves. Whether you enjoy a slice as a snack or for breakfast, this bread is so flavorful, you won't need butter.
Provided by STILLSWEET43
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 55m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.
- Mix flour, baking soda, and salt together in a bowl.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract. Beat mashed bananas thoroughly into the mixture. Add flour mixture in small increments while beating until just combined into a thick batter. Fold blueberries into the batter; pour into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 31.2 g, Cholesterol 41.1 mg, Fat 7 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 4.1 g, Sodium 215 mg, Sugar 16.4 g
BLUEBERRY ZUCCHINI BREAD
Blueberries and zucchini baked up into delicious little summertime bread loaves!
Provided by Laura Moody
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
- In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
- Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Nutrition Facts : Calories 461.1 calories, Carbohydrate 66.8 g, Cholesterol 46.5 mg, Fat 19.9 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 3.3 g, Sodium 281.3 mg, Sugar 40.9 g
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