INGREDIENTS:
* 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.
SERVES: 12
- 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.
SERVES: 12
