• Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds.
  • Gently stir in blueberries. Pour into pan.
  • Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Cut into 24 slices. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Tips from the Betty Crocker Kitchens

  • Most quick breads are removed from their pans to a wire rack. This produces a drier, crisper surface. If left in the pan, the bread would become steamed and soft. To do this easily, line your loaf pan with parchment paper. Grease parchment paper and coat with flour before adding batter to the pan.
  • Want to learn how to avoid the blue-tinged batter, soggy bottomed cakes and more? Check out our tips on baking with frozen blueberries.
  • Want to dress up your loaf? For a simple but sophisticated look, sprinkle the loaf with turbinado sugar, this large-grain sugar won’t melt into the batter. When you serve it up the sugar will give each slice a sparkle. Another option? Mix up a simple glaze with lemon juice, powdered sugar and milk. Then drizzle it over the cooled loaf before serving.
  • No blueberries? Try using fresh raspberries instead. If you’re missing other ingredients, check out this advice on baking substitutes and read about what happened when we baked our classic banana bread recipe with a simple substitute.