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Blueberry-Banana Bread

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  • Prep 15 min
  • Total 3 hr 20 min
  • Servings 1
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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.
Feb 8, 2011
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Ingredients

  • 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

Steps

  • 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 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.

Expert Tips

  • Tip 1
    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 2
    Tip: Try using fresh raspberries instead of the blueberries in this flavourful, moist bread.

Nutrition Information

No nutrition information available for this recipe
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