Meals Matter

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Contributed By: clcbrownie
Pillsbury

wonderfully moist quick bread; great for gifts

Ingredients

1 cup Sugar

1/2 cup Oil

1 cup (2 medium) mashed ripe bananas

1/2 cup Plain yogurt

1 tsp Vanilla

2 Eggs

2 cups Flour

1 tsp Baking soda

1/2 tsp Salt

1 cup Fresh or frozen blueberries (do not thaw)

Preparation

Preheat oven to 350 degrees F. Grease and flour bottom(s) only of one 9x5 loaf pan or three 6x3-1/2 loaf pans. Beat together sugar and oil in a large bowl. Add bananas, yogurt, vanilla, and eggs; blend well. Add flour, baking soda, and salt; stir just until dry ingredients are moistened. Gently stir in blueberries. Pour into prepared pan(s).

Bake for 60-70 minutes for single large loaf; 40-50 minutes for three small loaves. Check doneness by inserting a toothpick in the center of loaf; if clean when removed, bread is done. Cool 5 minutes in pan(s), then remove from pan(s). Cool completely. Wrap tightly and store in refrigerator.

Cook's Notes

I've added chopped nuts to the top of bread before baking. I've also substituted applesauce for oil and some of sugar, and substituted mayonnaise, sour cream, or vanilla yogurt for the plain yogurt. There's also an intermediate size of pan available between the two sizes listed that makes 2 loaves; bake for 50-60 minutes for that size.

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