One of my family’s favorite bread is Banana Blueberry Bread. I found the recipe in a much loved cookbook Pillsbury Best Muffins and Quick Breads Cookbook: Favorite Recipes from America’s Most-Trusted Kitchen that I received when I got married. I especially like this one because it is lower in fat. Here is the original recipe and my modified version.
Original Recipe
— 1 cup sugar
— 1/2 cup oil
— 3 mashed ripe bananas
— 1/2 cup vanilla yogurt
— 1 teaspoon vanilla
— 2 eggs
— 2 cups all-purpose flour
— 1 teaspoon baking soda
— 1/2 teaspoon salt
— 1 cup fresh or frozen blueberries (do not thaw)
Modified Recipe
— 3/4 cup sugar
— 1/2 cup oil
— 3 very ripe bananas
— 1/2 cup apple sauce or vanilla yogurt
— 1 teaspoon vanilla
— 2 eggs
— 1 cup all-purpose flour
— 1 cup whole wheat flour
— 1 teaspoon baking soda
— 1 teaspoon cinnamon
— 1/2 teaspoon nutmeg
— 1/2 teaspoon salt
— 1 cup fresh or frozen blueberries (do not thaw)
Directions:
1. Heat oven 350. Grease and flour bottoms only of pans. (I use nonstick spray and skip this step.) In large bowl, combine sugar and oil; beat well. Add bananas, yogurt, vanilla and eggs. Blend well.
2. Mix flour, baking soda, cinnamon, nutmeg and salt; add to wet ingredients. Stir just until dry ingredients are moistened. Gently stir in blueberries. Pour into pans.
3. Bake at 350 degrees for 40-50 minutes (for mini-loaves) and 60-70 minutes (for a regular 9×5 loaf pan) or until toothpick inserted in the center comes out clean. Cool 5 minutes; remove from pans. Cool 30 minutes or until completely cooled. (Make sure to cool on a wire rack to avoid bread getting soggy.) Wrap tightly and store in refrigerator. (I just realized it said store in the fridge. I never have. It’s gone before it gets a chance to spoil.)

I made this bread the other day but we were out of blueberries so Brian asked me to use chocolate chips instead. Chocolate?? You don’t have to ask me twice! It was even yummier. 🙂
Here are my “helpers” in the kitchen. 😉 And the finished product.