Blueberry-Banana Bread

Prep Time:15 Mins | Total Time:3 Hrs 20 Mins | Makes:1 loaf
  

  

Get two fruits in one great-tasting quick bread. Savour this sweet, tempting bread all by yourself, or give it as a gift during the holidays.


2 cups (500 mL) Bisquick* Mix
3/4 cup (175 mL) quick-cooking oats
2/3 cup (150 mL) sugar
1 cup (250 mL) mashed very ripe banana (about 2 medium)
1/4 cup (50 mL) milk
2 eggs
1 cup (250 mL) fresh or frozen (thawed and drained) blueberries


  • Heat oven to 350ºF. Grease bottom of loaf pan, 9x5x3 inches.
  • Stir 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 centre 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.
Blueberry-Banana Bread




Tip
Tip : Most quick breads are removed from their pans to a wire rack. This produces a drier, crisper surface. If left in the pan, the bread would become steamed and soft.Tip : Try using fresh raspberries instead of the blueberries in this flavourful, moist bread.


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