Description
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
- ½ cup fresh blueberries
- 1 ⅝ cups all-purpose flour
- ½ cup quick cooking oats
- ½ cup chopped pecans
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup shortening
- 1 cup white sugar
- 2 eggs
- 1 cup mashed bananas
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-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.
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hr 25 mins
Servings: 12