Foodie Friday – Banana Blueberry Mini-Loaves

by Kathy


It’s blueberry season here in Michigan and I am eating them by the handfuls!  I always make sure to buy plenty to freeze so that I can make this recipe all through the year.  I stopped to think the other day how long I have been using this recipe and I believe it has been more than 15 years.  We just never get tired of it!

The bananas, blueberries and yogurt combine to make a deliciously moist and flavorful quick bread.  You can make three mini loaves or one large loaf with this recipe.  The mini loaves are perfect to put in your freezer and pull out whenever you need them.  They are always a welcome “thinking of you” gift to give away.

Banana-Blueberry Mini Loaves


  • 1 cup sugar
  • 1/2 cup oil
  • 1 cup (2 medium) mashed, ripe bananas
  • 1/2 cup plain yogurt
  • 1 tsp. vanilla
  • 2 eggs
  • 2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup of fresh or frozen blueberries  (do not thaw out frozen blueberries when adding to mix)


1.  Heat oven to 350 degrees.

2.  Grease and flour bottoms only of three (3) 6 x 3 1/2 – inch loaf pans.

3.  In large bowl, beat together sugar and oil.  Add bananas, yogurt, vanilla and eggs; blend well.

4.  Lightly spoon flour into measuring cup; level off.  Add flour, baking soda and salt; stir just until dry ingredients are moistened.

5.  Gently stir in blueberries.

6.  Pour into greased and floured pans.

7.  Bake at 350 degrees for 40-50 minutes or until toothpick inserted in center comes out clean.

8.  Cook 5 minutes; remove from pans.  Cool completely.

9.  Wrap tightly and store in refrigerator or freeze.

Note:  Recipe can be baked in a 9 x 5 inch loaf pan.  Grease and flour bottom only of  pan.  Bake at 350 degrees for 60 – 70 minutes or until toothpick inserted in center comes out clean.  I’ve also tried this recipe with chocolate chips, omitting the blueberries.

Warning – they’re addictive!  Enjoy!!


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