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Ingredients
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½ cup fresh blueberries
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1 ⅝ cups all-purpose flour
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½ cup quick cooking oats
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½ cup chopped pecans
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1 teaspoon baking soda
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¼ teaspoon salt
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½ cup shortening
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1 cup white sugar
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2 eggs
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1 cup mashed bananas
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
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In a medium bowl, toss blueberries in 2 tablespoons flour. Gently stir blueberries together with oats, nuts, 1 1/2 cups flour, baking 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.
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Bake in preheated oven until a wooden toothpick comes out clean when inserted in the center of the loaf, 50 to 55 minutes. Cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack.
Cook's Note:
You may substitute walnuts for the pecans, if you like.
Nutrition Facts (per serving)
278 | Calories |
13g | Fat |
38g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 278 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 3g | 14% |
Cholesterol 31mg | 10% |
Sodium 166mg | 7% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 2g | 7% |
Total Sugars 20g | |
Protein 4g | 8% |
Vitamin C 2mg | 3% |
Calcium 13mg | 1% |
Iron 1mg | 7% |
Potassium 132mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.