From "True Grits . . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.


  • 1/2 cup butter or margarine, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup mashed bananas
  • 1/2 cup quick-cooking oats
  • 1-1/2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • 3/4 cup fresh blueberries

* Beat the butter in a mixer bowl until smooth.  Add the sugar and vanilla gradually, beating until light and fluffy.  Add the eggs one at a time, beating well after each addition.  Stir in the bananas.
* Combine the oats, flour, baking soda and salt in a bowl; mix well.  Stir in the pecans and blueberries gently.  Add to the banana mixture, stirring just until moistened.
* Spoon the batter into a 5x9-inch loaf pan sprayed with nonstick cooking spray.
* Bake at 350 degrees for 50 to 55 minutes or until the loaf tests done.  Cool in the pan for 10 minutes.  Remove to a wire rack to cool completely.
* Variation: Substitute chopped walnuts for the pecans.


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