| 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 |
| 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. |
| 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. |
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| 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. |
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| Try using fresh raspberries instead of the blueberries in this flavorful, moist bread. |
Nutrition Information:
90 ( 20 ); 2 g ( 1 g); 15 mg; 150 mg; 17 g ( 2 g); 2 g 0%; 0%; 2 %; 2 % 1