Blueberry Banana Oat Bread
Your favorite banana bread gets a boost by adding rolled oats for nutty flavor and fresh blueberries for sweet tang and moistness.
Prep Time:
10 minutes
Cook Time:
60 minutes
Serves:
12 servings
Perfect for:
Afternoon Snacks
Packable Snacks
Park Picnics
Mothers Day
Ingredients
- 1 Cup buttermilk
- 1 Cup mashed ripe banana ( about 2 medium)
- 2/3 Cup packed dark brown sugar
- 1/3 Cup vegetable oil or canola oil
- 2 large eggs
- 2 Cups all-purpose flour
- 1 Cup old-fashioned rolled oats
- 2 Teaspoons baking powder
- 1 Tsp. ground cinnamon
- 3/4 Tsp. salt
- 1/4 Tsp. baking soda
- 2 Packages (6 ounce) Driscoll's Blueberries
Directions
- PREHEAT oven to 375°F.
- BUTTER or COAT with oil a 5-inch x 9-inch loaf pan and DUST lightly with flour.
- POUR 1 cup buttermilk into a large mixing bowl or the bowl of a stand mixer.
- ADD 1 cup mashed banana (about 2 medium bananas).
- ADD 2/3 cup packed dark brown sugar.
- ADD 1/3 cup vegetable oil or canola oil.
- ADD 2 large eggs.
- BEAT until well blended.
- SET ASIDE buttermilk mixture.
- PLACE 2 cups all-purpose flour into a medium bowl.
- ADD 1 cup old-fashioned rolled oats.
- ADD 2 teaspoons baking powder and ADD 1 teaspoon ground cinnamon.
- ADD 3/4 teaspoon salt and ADD 1/4 teaspoon baking soda.
- WHISK to combine.
- ADD flour mixture to buttermilk mixture.
- BEAT just until combined. Do not over mix.
- RESERVE about 15 blueberries.
- FOLD remaining blueberries gently into batter.
- POUR batter into prepared pan.
- SPRINKLE reserved blueberries over batter.
- BAKE 45 minutes.
- CHECK bread and COVER loosely with foil if edges are darkening too quickly.
- CONTINUE BAKING about 15 minutes longer or until a toothpick inserted in center comes out clean.
- ALLOW bread to cool in pan 15 minutes.
- TRANSFER to a wire rack to cool completely.
- SERVE immediately.
