Such a delicious fruit-filled quick bread that can be easily doubled and frozen! The serving dish in the photo is a "thrifty" find that my mom picked up for only $2. It is so pretty, and I just "love" serving bread to my family in this lovely piece.
1/4 c shortening
1/4 c margarine/butter
1 c sugar
1 c bananas, mashed
1-1/2 c all-purpose flour
1 t baking soda
1/4 t salt
1/4 t cinnamon
1/2 c quick oats
1/2 c blueberries
1/2 c nuts, chopped
In a large bowl, cream shortening, margarine and sugar together. Add eggs, one at a time, mixing well after each addition; stir in bananas.
In a separate bowl, sift together flour, baking soda, salt and cinnamon. Stir oats, blueberries and nuts into dry ingredients. Carefully blend the dry mixture into the creamed mixture, stirring only to moisten.
Pour batter into a well greased 9x5 loaf pan. Bake at 350 degrees for 50 to 55 minutes, or until toothpick inserted in center comes out clean.
Cool for 10 minutes before removing from pan. Allow bread to cool completely on a wire rack.
This is a very versatile recipe. I added 1/2 cup more blueberries and left out the oats because I didn't have the quick oats. You can use walnuts or pecans or just leave the nuts out altogether. Just use what you have in your pantry!