Blueberry-Banana Bread

By MJH

Ingredients

• Substitute for 2 cups of Bisquick:
• 2 cups Original Bisquick™ mix
• 3/4 cup quick-cooking oats
• 2/3 cup sugar
• 1 cup mashed very ripe banana (2 medium)
• 1/4 cup milk
• 2 eggs
• 1 cup fresh or frozen (thawed and drained) blueberries
• 2 cups (125 g) flour
• 3 teaspoons (8 g) baking powder
• 1/2 teaspoon (pinch) salt
• 2 tablespoon (15 g) shortening, oil, or melted butter

Details

Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350ºF. Grease bottom of loaf pan, 9x5x3 inches.

Stir Bisquick (or substitute ingredients for Bisquick), oats, sugar, bananas, milk and eggs in large bowl until moistened.
Beat vigorously 30 seconds. Gently stir in blueberries.
Pour into pan.

Bake 45 to 55 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on wire rack.
Cool completely, about 2 hours, before slicing.
Cut into 24 slices.
Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.