#946 - Blueberry Banana Bread

(by Shirley McNevich)

2 cups Bisquick
3/4 cup Quaker quick oats
2/3 cup white sugar
1 cup mashed bananas (very ripe)
2 eggs
1/4 cup milk
1 cup fresh or frozen blueberries

Beat the eggs in a cup. In a bowl add Bisquick, oats, white sugar, milk, beaten eggs, and mashed bananas--stir until moistened, then beat with the spoon for 30 seconds. Add blueberries--stir. Pour batter into a greased 9 x 5 x 3 bread loaf pan. Bake at 350 degrees for 45-55 minutes--test with a toothpick for doneness. Cool for 20 minutes--loosen sides with a butter knife and remove from pan. Cool completely, then slice.

#567 - Raspberry Banana Bread

(by Shirley McNevich)

1 3/4 cup flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/3 cup Crisco shortening
2/3 cup white sugar
2 eggs
3 mashed ripe bananas (you can use a potato masher or a large fork to mash them)
1 1/2 cups fresh raspberries

Preheat oven to 350 degrees. In a bowl, sift the flour, baking powder and baking soda--set aside. In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add flour mixture a little at a time--beat. Add mashed bananas--beat until smooth. Remove bowl from mixer and fold in the raspberries. Pour batter into a greased loaf pan and bake at 350 degrees for 1 hour. Cool in pan a few minutes before removing. Cool removed bread on a baker's rack.