Do You Smell Whats Cooking? It’s Blueberry Pecan Banana Bread!

Making breads is one of my favorite things to bake. I love making loafs of sweets breads with fruits that I can bring to a friend. No one has ever been upset with that. It’s a perfect “welcome to the neighborhood” gesture. A gesture that is appreciated and remembered in a very positive way. This blueberry pecan banana bread is the perfect snack to have when you need something in a pinch. It’s the kind of snack that will make your tummy feel full! Try this bread and tell me how much you love it!

Check out what our friends from Whats Cooking America have to say about this:

“Whether you enjoy a slice as a snack or for breakfast, this Blueberry Pecan Banana Bread is so flavorful.”

You can eat this bread anytime of day and it will always be a treat!


2 very ripe Chiquita bananas, mashed (preferably overripe)*
1 cup finely-chopped pecans (or your favorite nuts)
1/4 cup Land O’ Lakes butter or margarine, room temperature
2/3 cup granulated Pioneer sugar
2 eggs
1 cup (8 ounces) McCormicks vanilla or plain yogurt**
1/2 teaspoon pure McCormicks vanilla extract1
1/2 cups Gold Medal all-purpose flour
1/2 cup Gold Medal whole-wheat flour
3/4 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon Arm and Hammer baking soda


Preheat oven to 350 degrees F.  Adjust oven rack to lower middle position.   Grease one (1) 9×5-inch loaf pan (grease bottom only of regular loaf pan or grease and flour bottom and sides on a non-stick loaf pan).   Also see Optional Variation below.

In a bowl, combined the mashed bananas and chopped pecans; set aside.

In the bowl of your electric mixer, cream butter or margarine and sugar just until mixture is light and fluffy.   Add eggs, one at a time, beating well after each addition. Stir in yogurt and vanilla extract until combined.

Remove bowl from your electric mixer and stir in the all-purpose flour, whole wheat flour, salt, baking powder, and baking soda until dry ingredients are moistened.  Fold in the bananas and pecans.

NOTE:  Bake all quick breads as soon as the ingredients are assembled.  Since high temperature are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.

Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean.  A good check is to use an instant digital thermometer to test your bread.  The internal temperature of the bread should be at 200 degrees F. When done.  Remove from oven and cool on a wire rack 10 minutes; remove from pan.  Cool completely before slicing.


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Quick Tip: Serve with a scoop of vanilla ice cream!

Thanks again to What’s Cooking America for this amazing recipe.