Berry-Banana Bread: The Best Berry-Banana Bread Recipe from Cook'n

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	Berry-Banana Bread

Serves: 16

Print this Recipe

   2 cups Reduced-Fat Bisquick®
   3/4 cup quick cooking oats
   2/3 cup sugar
   1 cup mashed very ripe bananas (2 medium)
   1/2 cup fat-free cholesterol free egg substitute , 4 egg whites or 2 eggs
   1/4 cup fat-free skim milk
   1 cup fresh or frozen blueberries (rinsed and drained)

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1. Heat oven to 350°. Grease bottom only of loaf pan, 9 x 5 x 3 inches.

2. Stir Bisquick, oats, sugar, bananas, egg product and milk in large bowl until moistened; beat vigorously 30 seconds. Fold in blueberries. Pour into pan.

3. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1 hour, before slicing.

HIGH ALTITUDE (3500 to 6500 feet): Not recommended.

NUTRITION FACTS: 1 Slice:; Calories 120 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 180mg; Carbohydrate 26g (Dietary Fiber 1g); Protein 3g % DAILY VALUE:; Vitamin A 0%; Vitamin C 2%; Calcium 2%; Iron 4% DIET EXCHANGES:; 1 Starch; 1/2 Fruit

BETTY'S TIP: Most quick breads are removed from their pans to a wire rack. This makes a drier, crisper surface. If left in the pan, the bread becomes steamed and soft.

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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