Blueberry-Banana Bread

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.

Ingredients

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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.

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.

No nutrition information available for this recipe