Blueberry Banana Oat Bread

by Anjali @ The Picky Eater on January 11, 2012

Banana bread is like comfort food for me. It’s a complete weakness of mine, and it’s so hard to resist eating it at breakfast bars and brunch buffets.

Why would I want to resist eating banana bread for breakfast? The thing is, traditional banana bread might as well be called banana cake – it’s usually loaded with fat and sugar, and is much closer to dessert than a breakfast option.

If it weren’t so delicious, it would bother me that “banana bread” sounds like a healthy breakfast dish, when in fact it’s not.

I’m always looking for recipes that make banana bread healthy while still maintaining the moistness that traditional versions achieve with tons of butter. So naturally, I was super excited when Driscoll’s Berries reached out to me to share their recipe for Blueberry Banana Oat Bread! I love Driscoll’s Berries because they’re organic and always taste delicious.

This traditionally unhealthy breakfast-dessert gets a boost with Driscoll’s Berries’ recipe by:

1) Adding rolled oats which give it texture, a nutty flavor and loads of nutrients

2) Adding blueberries, a super food bursting with antioxidants, bringing sweet tang and moistness.

I further amplified the nutritional value of this recipe by adding whole wheat flour, and you can cut the fat by substituting apple sauce for half the amount of oil in the recipe.

The Ingredients

  • 1 cup low-fat buttermilk
  • 2 large eggs
  • 1 cup mashed ripe banana, about 2 medium
  • 2/3 cups packed dark brown sugar
  • 1/3 cups canola oil (you can use 1/6 cup oil + 1/6 cup apple sauce if you like)
  • 2 cups whole wheat flour
  • 1 cup old-fashioned rolled oats
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoons salt
  • 1/4 teaspoons baking soda
  • 1 1/2 packages Driscoll’s Blueberries
The Directions
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Step 1: Preheat oven to 375°F. Coat a 9 x 5-inch loaf pan with cooking spray and dust lightly with flour.
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Step 2: 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.
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Step 3: 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.
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This recipe makes 12 HUGE slices, each one of which has 250 calories, 8g fat, 5g protein and 3g fiber. I actually only eat half a slice in one sitting, because that portion is actually enough to be satisfying. And since half a slice is only 125 calories, it’s a great mid-day snack (a far cry from the 400-500 calorie banana breads you’d get at a cafe!) Thanks Driscoll’s for a great recipe!

Blueberry Banana Oat Bread

Yield: 12 servings

Serving Size: 1 slice

Calories per serving: 226

Fat per serving: 4.8g

Nutritional Info Per Serving: 226 Calories, 4.8g Fat, 138.1mg Sodium, 46.6g Carbs, 5g Fiber, 23.6g Sugar, 5.8g Protein

Ingredients

  • 1 cup low-fat buttermilk
  • 2 large eggs
  • 1 cup mashed ripe banana, about 2 medium
  • 2/3 cups packed dark brown sugar
  • 1/3 cups canola oil (you can use 1/6 cup oil + 1/6 cup apple sauce if you like)
  • 2 cups whole wheat flour
  • 1 cup old-fashioned rolled oats
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoons salt
  • 1/4 teaspoons baking soda
  • 1 1/2 packages Driscoll’s Blueberries

Directions

  1. Preheat oven to 375°F. Coat a 9 x 5-inch loaf pan with cooking spray and dust lightly with flour.
  2. 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.
  3. 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.

Notes

From Driscoll's Berries

http://pickyeaterblog.com/blueberry-banana-oat-bread/

{ 30 comments… read them below or add one }

Jordan January 11, 2012 at 4:59 pm

I LOOOOVE banana bread but my favorite part is the crusty edges and the top. If you see a loaf missing it’s top and outside then you know I was there haha. Sounds like a great recipe!

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Anjali @ The Picky Eater January 11, 2012 at 10:01 pm

Haha! I love the crusty edges and the top too – I’m the one who eats the top off of muffins and leaves the rest behind. Good thing we can make our own versions of this bread, otherwise you and I would be fighting for the crust on this loaf! :)

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Vicki @ WITK January 11, 2012 at 5:46 pm

This sounds like a fantastic change from banana bread. I love the addition of oats, it sounds like a portable blueberry oatmeal!

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Anjali @ The Picky Eater January 11, 2012 at 9:59 pm

A portable blueberry oatmeal is a great description of this bread! It’s definitely a fun change from the original. Enjoy!

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FreeSpiritEater January 11, 2012 at 6:08 pm

This is a beautiful blue berry banana oat bread! The flavors are made for one another and your photos are spectacular! Thanks so much for sharing. Have a great night =]

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Anjali @ The Picky Eater January 11, 2012 at 10:02 pm

Thank you so much – I know you will love this recipe! :)

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Rochelle (@Acquired Life) January 12, 2012 at 1:47 pm

Beautiful bread! Love that this one isn’t dripping with sugar and butter, instead it has oats and blueberries (some of my favorites by the by).

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Anjali @ The Picky Eater January 12, 2012 at 3:05 pm

Thanks – so glad you like it! I’m totally with you – I LOVE that this recipe is lower in fat and sugar than traditional banana bread recipes, but it still tastes delicious!

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John January 12, 2012 at 11:30 pm

They’re just about to come in season here in New Zealand. We have a friend with a blueberry farm, so I’m being especially nice to him so that I can bake this (but I always am!. :-)

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Anjali @ The Picky Eater January 12, 2012 at 11:34 pm

That is such a great way to get your blueberries! I wish I had a friend who was a blueberry farmer :) Btw – I was in New Zealand last year in January – we visited both the North and South Island – it is a BEAUTIFUL country!

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Angela @ The Dancer Bakes March 2, 2012 at 11:24 am

This is baking up in the oven as I type – I can’t wait to see how it comes out! I’m always on the hunt for healthier versions of my favorite foods :)

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Anjali @ The Picky Eater March 2, 2012 at 1:55 pm

That is awesome!! Can’t wait to hear what you thought about the recipe once it’s done. Hope your house is filled with the smell of freshly baked blueberry banana bread right now! :)

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Dave D March 3, 2012 at 6:39 pm

“1 1/2 packages Driscoll’s Blueberries” – are their packages pint? half-pint? something else? can you ballpark the total either in ounces or cups?

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Anjali @ The Picky Eater March 4, 2012 at 12:29 am

Ohh good point Dave! So to clarify: 1 package of Driscoll’s Blueberries is about 4.4 oz. So 1.5 packages would be about 6.4 oz. – about 3/4 of a cup. Hope that helps!

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Rebecca March 6, 2012 at 1:51 pm

This looks like a great recipe! Quick question- do you think I could use frozen blueberries instead of fresh? My concern would be that frozen berries would be too “watery”…

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Anjali @ The Picky Eater March 6, 2012 at 3:36 pm

Thanks!! Hmmm – regarding the frozen blueberries – I’d stick to fresh for exactly the reason you mentioned. I think the frozen ones would have way more water content and might change the consistency of the bread. Hope that helps!

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Katie November 17, 2013 at 1:20 pm

I know this is over a year later but in case anyone else reads this and wonders-you can use frozen blueberries no problem. Toss them in flour before stirring them gently in. The flour will absorb the little bit of moisture that seeps and keep the ‘blue’ from bleeding to much into the bread. The worst that will happen is the blue will spread but the consistency should be fine.

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Anjali @ The Picky Eater November 17, 2013 at 9:40 pm

Oh that’s a great tip! Thanks for sharing Katie! :)

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Aileen August 20, 2012 at 9:38 am

Just put this loaf into the oven! So excited to try it. I put in a little extra blueberries (I had misinterpreted the amount needed) but I love their taste so it’ll be a bit more fruit filled.

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Anjali @ The Picky Eater August 21, 2012 at 10:11 pm

Woohoo! How did it turn out? And I’m all for more blueberries – bring on the fruit! :)

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Aileen August 22, 2012 at 1:34 pm

It turned out excellent! Even my sister who is usually not a big fruit person liked it. Definitely adding this recipe to my collection!

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Anjali @ The Picky Eater August 23, 2012 at 10:14 am

Hooray!! I’m so happy to hear that Aileen!

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Suzanne Holt February 17, 2013 at 1:59 pm

I absolutely LOVE banana bread.Our whole family does, so we end up making it a lot. I’ve never added oats to it though. But I like them in other stuff, and it sounds really good. I’ll have to try this instead of our usual recipe!

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Anjali @ The Picky Eater February 17, 2013 at 2:36 pm

Isn’t banana bread the best? My husband and I love it too :) I’m sure you’ll love this twist on the traditional recipe! You’ll have to tell me how your family likes it too!

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Ruth October 21, 2013 at 11:31 am

Do you know the carb count? That is how I calculate my Weight Watchers points for a recipe.

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Anjali @ The Picky Eater October 21, 2013 at 10:11 pm

Hi Ruth! One serving of this recipe has 46.6g Carbs. I’ve updated the printable version in the post with the nutritional info as well – I hope that helps!

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Tiana Gustafson December 1, 2013 at 9:33 pm

Thank you so much for this amazing looking recipe!

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Anjali @ The Picky Eater December 1, 2013 at 9:36 pm

Thanks Tiana!! Enjoy!

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Angie December 31, 2013 at 4:00 pm

Can I replace the flour with more oats? Maybe I can process the additional oats in the food processor so it’s fine consistency? What do you suggest? Also, don’t use canola oil, just olive oil. Can I use melted butter? What do you suggest?

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Anjali @ The Picky Eater December 31, 2013 at 7:55 pm

Hi Angie! Yes – you can replace all of the flour with oat flour (1:1 replacement) – you can make oat flour just like you said (by grinding the oats up in the food processor). You can also use olive oil instead of canola oil (1:1 replacement there too) — or you can use half olive oil, half applesauce. I’m not sure if butter would be a 1:1 replacement so I’d stick to olive oil if you can. Hope that helps!

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