Follow these steps for perfect results
butter
melted
vanilla
baking soda
bananas
ripe, mashed
Splenda
eggs
flour
salt
blueberries
pecans
chopped
Preheat oven to 325°F (160°C).
Grease and flour two bread pans.
In a mixing bowl, combine melted butter and Splenda.
Beat in the eggs until well combined.
Add the mashed bananas and mix thoroughly.
Measure out flour, reserving 2 tablespoons.
In a separate bowl, add baking soda and salt to the flour and mix well.
Gradually fold the flour mixture into the banana mixture.
Stir in the vanilla extract.
Sprinkle the reserved flour over the blueberries to coat them lightly.
Gently fold the coated blueberries into the batter.
Fold in the chopped pecans.
Transfer the batter into the prepared bread pans.
Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
Expert advice for the best results
Add a streusel topping for extra sweetness and crunch.
Use very ripe bananas for the best flavor.
Toast the pecans before chopping to enhance their flavor.
Everything you need to know before you start
15 min
Can be made 1-2 days in advance.
Serve slices on a plate, optionally with a dusting of powdered sugar.
Serve warm or at room temperature.
Pair with a cup of coffee or tea.
Add a dollop of whipped cream or yogurt.
Pairs well with the sweetness of the bread.
Discover the story behind this recipe
A comfort food staple often made at home.
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