Ingredients
- 1/2 cup fresh blueberries
- 1 5/8 cups all-purpose flour
- 1/2 cup quick cooking oats
- 1/2 cup chopped pecans
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup shortening
- 1 cup white sugar
- 2 eggs
- 1 cup mashed bananas
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
In a medium bowl, dredge blueberries in 2 tablespoons flour. Gently stir blueberries together with oats, nuts, 1 1/2 cups flour, soda, and salt.
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In a large bowl, cream shortening. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed banana. Add blueberry mixture to creamed mixture, and stir just until moistened. Spoon batter into the prepared pan.
Bake for 50 to 55 minutes, or until a wooden toothpick comes out clean when inserted in the center of the loaf. Cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack.
