Blueberry Banana Bread

This recipe is from the Betty Crocker Cookbook. It's an "alternate" recipe, you know the ones after the recipe that tell you what else you can do with the original recipe. This is the best! Seriously, I love this one. I just never get to make it because bananas don't get to the "ripe" stage at my house very often.

1 1/4 c. Sugar
1/2 c. butter
2 Large Eggs
1 1/2 c mashed very ripe bananas (3 medium bananas)
1/2 c. buttermilk
1 tsp vanilla
2 1/2 c. All Purpose Flour
1 tsp Baking Soda
1 tsp salt
1 c. Fresh or Frozen Blueberries

Heat oven to 350. Grease bottoms only of pans.

Mix sugar and butter in a large bowl. Stir in eggs until well blended. Stir in bananas, buttermilk, and vanilla; beat until smooth. Stir in flour, baking soda, and salt just until moistened. Stir in blueberries. Divide batter evenly between pans.

Bake for 1 hr 15 minutes for 9 inch loaf pans or until a toothpick  comes out clean.

Loosen sides of loaves from pans and remove from pans and place on a wire rack to cool.

Wrap tightly and store at room temp for 4 days or put in the fridge for 10 days....if it lasts that long Ü