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Cream the shortening; gradually  add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in banana. Combine the remaining ingredients, stirring gently. Add the blueberry mixture to creamed mixture; stir just until moist. Spoon batter into a greased and floured 9x5x3 inch loaf pan. Bake 350ºF.  for 50-55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, cool completely on a wire rack.