I didn’t think I was the biggest fan of banana bread until I tried this recipe! Mmm… it’s so good! I may or may not have eaten three pieces (two for me, one for baby…).
Blueberry Banana Bread

2 ripe bananas
1 vanilla cake mix
1 box banana pudding (3.4 oz.)
1/2 cup water
1/2 cup oil
4 eggs
fresh blueberries (I used about 2/3 cup)

Mash bananas in a mixing bowl. Add all other ingredients and stir. Pour batter into two greased loaf pans (or 5 mini loaf pans) and bake at 350 degrees for 40-45 minutes or until a knife comes out clean.

Let cool before slicing, if you have the patience (I didn’t).

Enjoy!Like this recipe? Follow me so you never miss a new recipe post!
For more of our family’s favorite recipes, click here.

Linked to:
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table

When Andrea first told me how she makes muffins like this instead of the traditional way, I wasn’t totally convinced that they would taste all that different! Well… I finally tried them this afternoon, and WOW! They are sooo good. They have a delicious crustiness to them (in a good way), and they are so fast (and cheap!) to whip up for a snack, breakfast, or even dessert. Also, I know I am not the only one out there who hates cleaning muffin tins!

Here’s how to make them (remember, this is Andrea’s kitchen brilliance, not mine!).

Blueberry Muffin Bars

2 pkgs. blueberry muffin mix (I used Martha White whole grain) – OR use 1 bigger box mix
1 cup milk (or what your mix calls for)

Preheat the oven to 425 degrees. Spray a cookie sheet (with edges!) with non-stick cooking spray. Mix up the batter and pour it into the pan. Spread the batter so it’s even. Bake until done. Edges will be a little crispy, center will be done (test with a toothpick), and top will be golden!

Yummy!

P.S. Obviously you can use other muffin mix varieties. We also love mixed berry, strawberry, and apple cinnamon and can’t wait to try them with this recipe.