Blueberry Walnut Banana Bread Recipe Recipes Recipe For Deviled

BLUEBERRY BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 4 1/2x8 1/2-inch loaf pan.
• Stir and coat blueberries with 2 tablespoons cake flour in a bowl.
• Mix coated blueberries, oats, pecans, 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt in a bowl.
• Beat white sugar, 1/2 cup brown sugar, Greek yogurt, and applesauce together in a large bowl until light and fluffy. Add eggs, one at a time; beat after each addition. Add vanilla extract and mashed banana; beat lightly until well blended.
• Stir blueberry-flour mixture into yogurt mixture until just moistened. Spoon batter into prepared pan. Cut butter into 1/4 cup brown sugar in a small bowl until crumbly; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 55 minutes. Cool in the pan for 15 minutes; remove from pan and cool on wire rack for 1 hour.

BLUEBERRY-BANANA BREAD

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

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.

BLUEBERRY BANANA BREAD

Steps:

• Preheat oven to 350°. Spray bottom of regular loaf pan, try not to get too much on the sides; this will help bread rise nicely.
• In bowl mix oil, sugar, and eggs until light and creamy. Add sour cream/yogurt, vanilla and mashed bananas. Mix until combined. Sprinkle in flour, baking soda, and salt. Mix until just combined; it will be thick and sticky.
• Stir in blueberries until just combined.
• Pour batter into loaf pan. Bake 1 hour and 15 minutes. Carefully remove and cool 5 minutes. Run a knife around edges to loosen sides of bread, turn bread out of pan and set it on rack or plate to cool completely.

BANANA-BLUEBERRY BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Beat butter in a large bowl until nice and creamy. Add sugar and mix until smooth. Add eggs one at a time, mixing until blended. Mix in bananas and vanilla extract.
• Sift flour, baking soda, and salt together in another bowl. Mix into the banana mixture and fold in blueberries. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and let sit in the pan for 10 minutes before turning out onto a plate.

BLUEBERRY, BANANA, AND WALNUT SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Whisk both flours, white sugar, baking powder, baking soda, and salt together in a bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Stir in blueberries and walnuts. Beat yogurt and banana in a small bowl until smooth; add to flour mixture and stir gently just until dough holds together.
• Turn dough out onto prepared baking sheet and pat into an 8-inch circle. Score the dough into 8 wedge-shaped pieces using a butter knife. Sprinkle brown sugar evenly over dough.
• Bake in the preheated oven until lightly browned, 18 to 20 minutes.
• While scones are baking, whisk confectioner's sugar and water together in a small liquid measuring cup. Drizzle over warm scones before serving.

BLUEBERRY UPSIDE-DOWN BANANA NUT BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Whisk together the canola oil, water, eggs, and egg white. Stir in the banana, then add 1 cup of sugar. Combine flour, baking soda, salt, and flax seeds in a separate bowl. Stir the banana mixture into the flour mixture. Fold in the pecans. Combine blueberries and 1/4 cup of sugar in a small bowl, then pour into the prepared pan. Carefully pour batter over the berries.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.

BANANA - APPLESAUCE - BLUEBERRY AND WALNUT FAT-FREE QUICK BREAD

Steps:

• Pre-heat oven to 350.
• Spray two 8 x 4 loaf pans with non-stick spray.
• In large bowl, blend together bananas, lemon juice, applesauce and brown sugar. I use a hand-held blender, which purres everything quickly and evenly.
• In another large bowl, wisk together dry ingredients.
• Add to dry mixture blueberries and nuts and toss until flour coated. This helps to prevent the berries and nuts from settling to the bottom during baking.
• Add flour-berry/nut mixture to the moist-banana mixture. Mix together by hand folding contents until all is moistened being careful not to overmix.
• Divide final mixture into the two loaf pans, spreading contents evenly. Place in oven center for about 35 to 40 minutes, until tooth pick comes out clean and the tops are lightly golden brown. I've found the tooth pick test happens first but wait about 5 or so more minutes for the tops to brown.
• Remove from oven and cool. Even better when served the next day. I cut the loaves into 1 inch thick slices, serving 2 per person.
• I've also substitued coarsely chopped sweet cherries (1 cup) and cinnamon (1 tsp) for the blueberries and cardamom. Very, Very good too, for all those cherry lovers out there!

BLUEBERRY BANANA NUT OATMEAL BREAD

Steps:

• Cream shortening and sugar till fluffy.
• Add eggs one at a time, mixing well.
• Stir in banana.
• Combine remaining ingredients, stirring gently.
• Add dry ingredients to wet ingredients, mixing just until moistened.
• Turn into a greased and floured loaf pan.
• Bake at 350*F for 50-55 minutes until toothpick comes out clean.
• Cool in pan for 10 minutes; remove from pan and cool on wire rack.

BLUEBERRY-BANANA SOUR CREAM BREAD

Steps:

• Preheat oven to 325 degrees F. Lightly spray 2 8-5" x 4-5" x 2-5" disposable loaf pans (or reusable pans with same measurements)with cooking spray.
• Mix together 2 tablespoons white sugar and 1/2 teaspoon cinnamon; sprinkle this mixture into the coated pans to dust them.
• Add 6 tablespoons butter and 1.5 cups white sugar to a large bowl. "Cream" together with electric mixer until most of the sugar is blended inches.
• Mix in eggs, 1 at a time, until all sugar, butter and eggs are well mixed. Mix in mashed bananas, sour cream, vanilla, and cinnamon with mixer on low speed.
• Add in flour, baking soda, and salt by hand mixing them in, stirring well.
• Add the blueberries and mix all together by hand. Add the nuts at this point if you are using them.
• Divide the batter equally between the 2 prepared pans. Bake for 70 minutes on center rack of oven. I used a wooden skewer to test after 60 minutes and found that it came out clean after 70 minutes.