Recipe by Impera_Magna
I'm pretty sure I got this recipe from Southern Living, most likely back in the 1980s. There are similar ones already post but I love this one the very best. The flavors of the bananas and blueberries are balanced and the bread is not icky-sweet. I've made both a loaf as well as muffins from this recipe, which doubles easily. Also freezes well...
Top Review by billgee
Without a doubt, the best and easiest thing I ever baked. Now I purposely buy bananas to let them overripen because I love this bread or these muffins so much. I vary the amounts of the frunt and nuts every time.
- 1⁄2 cup crisco vegetable shortening
- 1 cup granulated sugar
- 2 eggs
- 1 cup mashed banana
- 1⁄2 cup quick oats (I've used rolled oats and they're good too)
- 1⁄2 cup chopped pecans or 1⁄2 cup walnuts
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup fresh blueberries (I've been known to add up to a cup)
Directions See How It's Made
- Cream shortening and sugar till fluffy.
- Add eggs one at a time, mixing well.
- Stir in banana.
- Combine remaining ingredients, stirring gently.
- Add dry ingredients to wet ingredients, mixing just until moistened.
- Turn into a greased and floured loaf pan.
- Bake at 350*F for 50-55 minutes until toothpick comes out clean.
- Cool in pan for 10 minutes; remove from pan and cool on wire rack.