• 1 Cup low-fat buttermilk
  • 1 Cup mashed ripe banana, about 2 medium
  • 2/3 Cup packed dark brown sugar
  • 1/3 Cup canola oil
  • 2 Cups all-purpose flour
  • 1 Cup old-fashioned rolled oats
  • 2 Teaspoons baking powder
  • 1 Tsp. ground cinnamon
  • 1/2 Tsp. salt
  • 1/4 Tsp. baking soda
  • 2 Cups Driscoll's Blueberries
  • 2 large eggs
  1. Preheat oven to 375°F. Coat a 9 x 5-inch loaf pan with cooking spray and dust lightly with flour.

    Whisk buttermilk, eggs, banana, sugar and oil in a large bowl until well blended. Combine flour, oats, baking powder, cinnamon, salt and baking soda in a separate bowl. Stir flour mixture into buttermilk mixture, mixing just until combined.Gently fold in blueberries. Pour batter into prepared loaf pan.

    Bake about 1 hour, or until browned and a pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely on a wire rack before slicing.  
Calories 254
Total Fat 7.85 g
Saturated Fat .87 g
Cholesterol 36.07 mg
Sodium 240 mg
Total Carbohydrates 41.53 g
Dietary Fiber 2.44 g
Protein 5.27 g