Blueberry-Banana Bread

Blueberry-Banana Bread

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

Prep Time

15

Minutes

Total Time

3:20

Hrs:Mins

Makes

1

loaf

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. Cut into 24 slices. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Makes 1 loaf (24 slices)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
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.
Variation
Try using fresh raspberries instead of the blueberries in this flavorful, moist bread.

Nutrition Information:

1 Serving (1 Slice)
  • Calories 90
    • (Calories from Fat 20 ),
  • Total Fat 2 g
    • (Saturated Fat 1 g,),
  • Cholesterol 15 mg;
  • Sodium 150 mg;
  • Total Carbohydrate 17 g
    • (Dietary Fiber 2 g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    *Percent Daily Values are based on a 2,000 calorie diet.
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