Blueberry Banana Bread

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 350F. 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.

Expert Tips *

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

Nutrition Information 1 Slice Calories90 ( Calories from Fat20 ),

Total Fat2 g (Saturated Fat1 g, ), Cholesterol15 mg Sodium150 mg Total Carbohydrate17 g (Dietary Fiber2 g ), Protein2 g ; % Daily Value*: Vitamin A0%; Vitamin C0%; Calcium2%; Iron2%;

Exchanges: 1 Starch; *Percent Daily Values are based on a 2,000 calorie diet.