Blueberry Banana Bread

By Mrs_imUnLawson

Ingredients

• 2 * 2 cups Original Bisquick® mix
• 3/4 * 3/4 cup quick-cooking oats
• 2/3 * 2/3 cup sugar
• 1 * 1 cup mashed very ripe banana (2 medium)
• 1/4 * 1/4 cup milk
• 2 * 2 eggs
• 1 * 1 cup fresh or frozen (thawed and drained) blueberries

Preparation

Step 1

1. Heat oven to 350ºF. Grease bottom of loaf pan, 9x5x3 inches.
2. Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.
3. 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. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

High Altitude (3500-6500 ft) Heat oven to 375ºF. Decrease Bisquick® to 1 3/4 cups, sugar to 1/2 cup and bananas to 2/3 cup. Stir 1/3 cup Gold Medal® all-purpose flour into Bisquick®. Increase milk to 1/3 cup and eggs to 3.