Victoria’s Read

 Banana Blueberry Quick Bread

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 tsp baking soda
1/4 tsp salt
1/2 cup shortening
1 cup white sugar
2 eggs
1 cup mashed bananas

DIRECTIONS
Preheat oven to 350 F. Grease and flour a 9×5 inch loaf pan.
In a medium bowl, dredge blueberries in 2 tbls flour. Gently stir blueberries together with oats, nuts, 1 1/2 cups flour, soda and salt.
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. Cool in pan for 10 minutes.
Remove from pan and cool completely on a wire rack

Cream Cheese Banana Bread 

INGREDIENTS
1/2 cup margarine, softened
1 package cream cheese, softened
1 1/4 cups white sugar
2 eggs
1 cup mashed bananas
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 1/2 tsps baking powder
1/2 tsp baking soda
3/4 cup chopped pecans
2 tbls brown sugar
2 tsps ground cinnamon

DIRECTIONS
Cream the butter or margarine and cream cheese together. Gradually add the white sugar and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder and soda; mix until batter is just moist. In a small bowl, mix together chopped pecans, 2 tbls brown sugar and cinnamon. Divide 1/2 batter into two greased and floured 8×4 inch loaf pans. Sprinkle pecan mixture over batter in pans and top with remaining batter. Bake at 350 degrees F for 45 minutes or until an inserted toothpick comes out clean.