Blueberry-Banana Bread

For a cool Spring Morning when you want the house to smell like a bakery, pull out this recipe and turn on the oven.
This is one of those recipes that makes you feel warm and toasty just reading it.


Ingredients:
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

Directions:
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.

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.

Variation:
Try using fresh raspberries instead of the blueberries in this flavorful, moist bread.


High Altitude (3500-6500 ft) Heat oven to 375ºF. Decrease Bisquick® to 1 3/4 C, sugar to 1/2 C & bananas to 2/3 C. Stir 1/3 cup Gold Medal® all-purpose flour into Bisquick®. Increase milk to 1/3 C & eggs to 3.

Nutritional Information
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*: Vitamin A 0%; Vitamin C 0%; Calcium 2 %; Iron 2 % Exchanges: 1 Starch
*Percent Daily Values are based on a 2,000 calorie diet.
~Enjoy, Breeze!!