Banana bread, a perennial favorite, gets a boost by adding rolled oats, which give it texture, a nutty flavor and loads of nutrients; blueberries, a super food bursting with antioxidants, bring sweet tang and moistness.
- 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
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.