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| Favorite Banana Blueberry Quick Bread |
"This is so good and reminds me of a real moist kind of a sweet quick bread. Everybody asks for the recipe: this bread is moist, and easy to make too. Note: If you are using frozen blueberries, you can thaw them in the microwave for about 3 minutes. However, you need to increase the amount of blueberries to 3/4 cup."
Ingredients :
- 1/2 cup fresh blueberries
- 1 5/8 cups all-purpose flour
- 1/2 cup quick cooking oats
- 1/2 cup chopped pecans
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup shortening
- 1 cup white sugar
- 2 eggs
- 1 cup mashed bananas
Instructions :
| Prep : 25M | Cook : 12M | Ready in : 1H25M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
- In a medium bowl, toss blueberries in 2 tablespoons flour. Gently stir blueberries together with oats, nuts, 1 1/2 cups flour, baking soda, and salt.
- In a large bowl, cream shortening. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed banana. Add blueberry mixture to creamed mixture, and stir just until moistened. Spoon batter into the prepared pan.
- Bake in preheated oven until a wooden toothpick comes out clean when inserted in the center of the loaf, 50 to 55 minutes. Cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack.
Notes :
- You may substitute walnuts for the pecans, if you like.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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