Blueberry Banana Bread


2 c. flour                                    2 eggs

1 tsp. baking soda                    2 tsp. vanilla

1/2 tsp. salt                               2 med. ripe bananas, mashed

1/2 c. shortening                      1 c. fresh blueberries

1 c. sugar

In a bowl, combine flour and baking soda. In a large mixing bowl, cream shortening and sugar. Add eggs and vanilla. Mix well. Beat in bananas. Gradually add the dry ingredients, beating just until combined. Fold in blueberries. Pour into 3 greased pans. Bake at 350 degrees for 30-35 minutes. cool for 10 minutes before removing from pans to wire racks.

  • Mandy’s Hints: The above recipe is written just as it appears in the book.
  • I used butter in place of shortening.
  • I didn’t have fresh blueberries on hand (but think it’ll make this already delicious recipe even more scrumptious!) so I just made this plain old banana bread!
  • You’ll notice that, while there is salt listed on the ingredient list, it’s never stated where to add it in the directions. I just went with my common sense and mixed the salt in with the dry ingredients. 🙂
  • I had 5 ripe bananas. So I doubled this recipe. I then took half the batter and made muffins and took the other half and made bread. Here’s the thing, however – there’s no way that I could have made THREE loaves with this. So I split it between two pans. Maybe they were talking mini-loaf pans?
  • In the muffin pans, it took 20 minutes, exactly, to bake at 350 degrees.
  • The loaf pans (dark) took about 35 minutes to bake at 350 degrees.

*This recipe came from the Mary’s Family Favorites (Recipes from the Weaver & Miller Families) cookbook. This particular recipe was submitted by Noah and Viola H. Hershberger. 🙂 

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