Banana Blueberry Oat Bread
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My moist banana blueberry oat bread is tender, slightly sweet, and so easy to make! It’s healthier than traditional versions but tastes just as good, ideal for anyone looking for a satisfying, moist, easy quick bread recipe. Ripe bananas, fresh blueberries, rolled oats, and cinnamon come together for a healthy breakfast, snack, or light dessert that the whole family can enjoy.
I’m always looking to add a healthier twist to traditionally heavier or more indulgent recipes. That is, of course, while maintaining or improving upon the satisfying and comforting original flavors. This healthy oatmeal banana blueberry bread recipe is no exception.
Bananas are sweet and creamy, and blueberries are soft and tart. Together they provide the perfect balance of flavors and work well in any banana blueberry recipe! I came up with the perfect ratio of bananas and blueberries to create a delicious bread that is moist, buttery, and full of fruit flavor.
Traditional quick bread recipes (banana bread, blueberry bread, zucchini bread, etc.) are some of my favorite comfort foods. But most traditional quick breads might as well be called banana cake! They’re usually loaded with fat and sugar and are much closer to dessert than an energizing and nutritious breakfast option.
But with far fewer calories and a couple of healthy swaps, you can enjoy this blueberry banana bread at any time! And if you’re looking for more healthy quick bread recipes, be sure to check out my pumpkin banana bread and my healthy banana bread, which are also super moist, soft and taste just as good as the classic versions. For more inspiration, try any of my 81 easy quick bread recipes!
🌟 Why I Absolutely Love This Recipe
I absolutely love making healthy banana bread with blueberries because it combines the natural sweetness of overripe bananas with the juicy pops of flavor from fresh blueberries. Both of these ingredients keep it lower in sugar and fat without sacrificing taste. Plus, the bananas are loaded with potassium and other nutrients (source), and the blueberries are packed with antioxidants, making each bite both tasty and good for you (source).
I also love how my version of the classic banana bread uses rolled oats and whole wheat flour. These ingredients give it a wonderful texture and help increase the fiber content. My kids not only enjoy eating the sweet bread but also love helping me make it!
Each slice has about 200 fewer calories than traditional banana bread, but doesn’t compromise on flavor. And the best part? It’s incredibly simple and easy to make. With just two bowls and a handful of basic ingredients, you can whip up this delicious bread without any fuss. Even if you’re new to baking, this banana blueberry oatmeal bread is a great starting point.
Lastly I really appreciate the versatility of this recipe. While it really shines with fresh summer blueberries, it’s just as delightful when made with frozen berries. This means you can enjoy this delicious bread year-round. Whether you’re making it to brighten a dreary winter day or as a healthy fall snack, this blueberry banana bread is sure to be a hit!
Latest Recipe Video!
🥘 Ingredients
My banana blueberry oatmeal bread recipe requires just a few basic ingredients, easily found at any grocery store!
Whole Wheat Pastry Flour: This type of whole wheat flour adds a nutty flavor to the blueberry banana nut bread without making it too dense or heavy. I usually find it at most major grocery stores, Whole Foods, or on Amazon. I use a 1:1 mixture of whole wheat flour and all-purpose flour (or, 1 cup of each) as a substitute.
Oats: Old-fashioned or rolled oats are best here, providing great taste and texture for this bread. I avoid quick-cooking oats because they can make the bread gummy and dense.
Very Ripe Bananas: I use overripe bananas—brown or even black ones! The riper the bananas are, the sweeter my bread will naturally be. Ugly brown bananas work perfectly in this easy recipe!
Olive Oil: To cut down on fat, I replace half the oil with an equal amount of unsweetened applesauce. Avocado oil or melted butter will work in place of olive oil for a lighter and more neutral flavor.
Large Eggs: They help bind the blueberry banana oat bread together and give it structure and texture.
Light Brown Sugar: A little bit goes a long way thanks to the already sweet bananas! I make sure to pack the sugar tightly in the measuring cup for the best flavor and texture. Sometimes, I’ll skip the brown sugar and sweeten the batter with the same amount of coconut sugar to make a refined sugar-free version!
Blueberries: Fresh or frozen blueberries both work well in this bread, giving a nice twist to the classic banana bread recipe. If I’m using frozen berries, I don’t thaw them before folding them into the batter. I haven’t tried this recipe with wild blueberries, but I’d imagine they’d work too. Just keep in mind that wild blueberries are smaller and less juicy, which might change the texture of the bread.
Baking Soda & Baking Powder: These both serve as leavening agents in my banana blueberry oat bread, giving it a nice rise and a light crumb.
Salt & Cinnamon: Salt enhances the flavor of the other ingredients, while cinnamon adds a subtle, warm, and sweet spice to the bread.
👩🏽🍳 How To Make Banana Blueberry Oat Bread
Learn how to make my blueberry banana oatmeal bread! I’ve created a summary of instructions below, but see the recipe card at the end of this post for the complete recipe with ingredients and instructions.
Prep: To start, I preheat the oven to 375°F. Then, I coat a 9 x 5-inch loaf pan with cooking spray and lightly dust it with flour.
Mix Wet Ingredients: For the wet ingredients, I whisk together buttermilk, eggs, extra ripe bananas, sugar, and oil in a large bowl until everything is well blended. I use either a hand whisk or an electric mixer on low-medium speed for this step.
Mix Dry Ingredients: In a separate medium bowl, I mix the dry ingredients: flour, oats, baking powder, cinnamon, salt, and baking soda
Combine: Once the dry ingredients are combined, I stir them into the wet buttermilk mixture, mixing just until everything is combined. Then, I gently fold in the blueberries.
Add To Pan & Bake: Next, I pour the batter into the prepared loaf pan. I bake the whole loaf for about 1 hour, or until it’s nicely browned and a toothpick inserted in the center comes out clean.
Let Cool: After baking, I let the banana bread cool in the pan for at least 15 minutes. I then remove it from the pan and let it cool completely on a wire rack before slicing and serving.
💭 Expert Tips
My #1 Secret Tip I’ve found really makes a difference in making this healthy blueberry banana bread is using extremely ripe bananas.
I also like to mash the bananas until they’re almost smooth with just a few small lumps. This gives the bread a better texture and lets the banana flavor shine through. If you have the time, letting the mashed bananas sit for a bit before adding them to the batter can enhance their sweetness even more.
Other Tips To Keep In Mind:
- Prepare the Pan: I spray the pan with cooking spray and sprinkle it with a light coat of flour before pouring in the banana bread batter. This helps prevent the banana and blueberry loaf from sticking to the pan.
- Make Your Own Buttermilk: If I don’t have buttermilk, I can easily make my own by combining 3/4 cup of plain yogurt with 1/4 cup of milk. I mix them well with a whisk, let it rest for a minute or two, and then use it in the recipe as directed.
- Avoid Over-Mixing: To get the best blueberry banana bread, I make sure not to over-mix the batter. It’s ready to pour into the pan once there are no streaks of flour left. Over-mixing can result in a dense and possibly dried-out loaf. I also gently fold the blueberries into the batter to avoid turning the bread purple.
- How to Measure the Flour: If I can, I measure the flour by weighing it. If I don’t have a food scale, I use a spoon to fill the measuring cups with flour rather than scooping it directly from the bag. This prevents the flour from packing down and helps keep my blueberry and banana bread light and fluffy.
- To Keep the Blueberries From Sinking to the Bottom of the Bread: Before mixing the berries into the batter, I spoon some of the batter into the prepared pan. Then, I fold the blueberries into the remaining batter and pour the rest into the pan. If I’m using frozen berries, I toss them with 1 tablespoon of flour before folding them into the batter.
- Carefully Turn Out the Blueberry Bread: I run a butter knife along the edges of the pan and gently turn the pan over to release the banana oatmeal blueberry bread easily.
📖 Variations
Different Berries: I use any blend of fresh or frozen berries in place of blueberries. Raspberries, blackberries, and sliced strawberries would all work perfectly!
Mix-Ins: For an extra chocolatey touch, I stir 1/2 cup of mini chocolate chips into the batter. Or, I’ll add in my choice of nuts. Walnuts is my favorite here, I stir 1/3 cup of chopped walnuts into the batter before baking to make banana blueberry walnut bread.
Make It A Cake: If I want to turn this into a cake, I bake the blueberry banana batter in a prepared 8 x 8-inch pan for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After cooling the cake on a wire rack, I whisk 1 cup of powdered sugar with 1 tablespoon of lemon juice and a little bit of lemon zest. I then drizzle the lemon glaze over the cake and enjoy!
Make Muffins: For a handheld treat, I’ll make the blueberry banana bread batter as directed and spoon equal amounts of batter to prepared muffin cups. Then, bake for 18-22 minutes, or until golden brown on the top and a toothpick inserted into the center of the muffins comes out clean.
Gluten-Free: To make gluten-free blueberry banana bread, I substitute Bob’s Red Mill Gluten Free 1:1 Flour for the whole wheat pastry flour and use gluten-free certified oats.
Vegan And Dairy-Free: To make this dairy-free, I’ll make dairy-free buttermilk (also known as “sour milk”) by adding 1 tablespoon of vinegar to a 1-cup measuring glass and filling the glass to the 1-cup line with plant milk. Stir well, let sit for 3-5 minutes and use as directed. To make this vegan, I’ll whisk up 2 flax eggs in place of the large eggs and use the dairy-free buttermilk (mentioned above) instead of traditional buttermilk.
For Younger Kids: To make banana blueberry bread for toddlers and young kids, I like to cut the sugar in half, omit entirely, or swap for a dash of maple syrup and rely more on the natural sweetness of the ripe bananas.
🍽 Serving Suggestions
My healthy banana blueberry bread is delicious served warm with a pat of coconut oil or butter and a hot cup of tea or coffee! Here are some other pairing options:
Drinks: I love to enjoy a warm slice with my favorite mocha latte recipe, or for a treat I’ll serve it with this Biscoff latte, beetroot latte, or this healthy hot chocolate!
Brunch: For a beautiful brunch spread, I’ll serve this banana blueberry loaf alongside a breakfast fruit salad, homemade strawberry yogurt with high-protein granola, or peanut butter banana overnight oats.
🧊 Storing And ♨️ Reheating
Storage is key to keeping my blueberry banana bread fresh and moist!
Refrigeration: To maintain its deliciousness, I store leftover banana and blueberry bread in an airtight container at room temperature or in the refrigerator for 3-5 days.
Freezing: For even longer storage, I slice the bread, and wrap each slice tightly in plastic wrap and freeze it.
Reheating: When I’m ready to enjoy my banana blueberry oat bread again, I simply thaw the bread at room temperature or warm it up in the oven for a few minutes to get that fresh-baked taste back, or reheat in the microwave.
❓ Recipe FAQs
How do you know when the bananas are ripe enough to use?
Bananas are ripe when they are a buttery and rich yellow color. You will know when they are overripe (what we are looking for in this banana blueberry oat bread recipe) because they will start to develop brown or black spots.
Can I use something other than bananas in this recipe?
Though you technically can substitute applesauce or yogurt for the bananas in banana bread, I don’t recommend it because it will change the texture and the taste of this banana blueberry buttermilk bread.
Can I reduce the sugar further without affecting the texture or taste?
Yes you can, as long as you’re ok with this bread being less sweet! If you reduce the sugar, make sure to replace it with an equal amount of applesauce or mashed bananas, because otherwise the texture of this bread will change — it will become more dense and less moist.
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🎥 Watch How to Make It
Banana Blueberry Oat Bread (Moist, Tender, & Healthy!)
My moist banana blueberry oat bread is tender, slightly sweet, and so easy to make! It’s healthier than traditional versions but tastes just as good, ideal for anyone looking for a satisfying, moist, easy quick bread recipe. Ripe bananas, fresh blueberries, rolled oats, and cinnamon come together for a healthy breakfast, snack, or light dessert that the whole family can enjoy.
Servings: 12 servings
Calories: 237.5kcal
Ingredients
- 1 cup low-fat buttermilk
- 2 large eggs or 2 flax eggs to make this egg-free
- 1 cup mashed ripe banana about 2 medium
- ½ cup packed brown sugar
- ⅓ cup olive oil you can use ⅙ cup oil + ⅙ cup apple sauce if you like
- 2 cups (240g) whole wheat pastry flour
- 1 cup rolled oats
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ¼ tsp baking soda
- 2 cups blueberries fresh or frozen
Instructions
- 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.
Notes
Storing: Leftover banana and blueberry bread keeps covered in an airtight container at room temperature or in the refrigerator for 3-5 days.
Freezing: The bread can also be wrapped in plastic wrap or beeswax wrap and frozen in a freezer-safe container for 2-3 months. For the easiest defrosting, slice the banana bread first and freeze the individual slices with parchment paper or aluminum between them before wrapping the bread up to freeze.
Defrosting: Let the loaf or slices thaw in the fridge and then come to room temperature. To serve warm, reheat in the oven or microwave
Prepare the Pan: Spray the pan with cooking spray and sprinkle with a light coat of flour to prepare it for the banana bread batter
Don’t Overmix the Batter: The batter is ready to pour into the pan once no streaks of flour remain in the batter. Overmixing it any further will result in a very dense and possibly even dried-out loaf. Furthermore, gently fold the blueberries into the batter, so the blueberry bread doesn’t turn out purple.
How to Measure the Flour: If you can, measure the flour by weighing it. If you don’t have a food scale, measure the flour by using a spoon to fill the measuring cups, rather than scooping the flour out of the flour bag. This will keep the flour from packing down and will ensure that the bread is light and fluffy.
To Keep the Blueberries From Sinking to the Bottom of the Bread: spoon some of the batter, before mixing in the berries, into the prepared pan. Fold the blueberries into the remaining batter and then pour the rest of the batter into the prepared pan. If making this recipe with frozen berries, toss them with 1 tablespoon of flour before folding the berries into the batter.
Carefully Turn Out the Blueberry Bread: Run a butter knife along the edges of the pan and gently turn the pan over to release.
Gluten-Free: To make gluten-free blueberry banana bread, substitute Bob’s Red Mill Gluten Free 1:1 Flour for the whole wheat pastry flour and use gluten-free certified oats.
Dairy-Free: Make dairy-free buttermilk (also known as “sour milk) by adding 1 tablespoon of vinegar to a 1-cup measuring glass and filling the glass to the 1-cup line with plant milk. Stir well, let sit for 3-5 minutes and use in the recipe as directed.
Vegan: To make vegan banana blueberry bread, whisk up 2 flax eggs in place of the large eggs and use dairy-free buttermilk (directions above) in place of traditional buttermilk.
Contributed by Driscoll’s Berries (and adapted)
Nutrition
Serving: 1slice | Calories: 237.5kcal | Carbohydrates: 41g | Protein: 4.9g | Fat: 8.1g | Saturated Fat: 1.3g | Cholesterol: 31.8mg | Sodium: 135.5mg | Potassium: 166.1mg | Fiber: 4.5g | Sugar: 14.9g
Love the recipe
Is there any way to lessen or sub the qty of brown sugar?
Thanks
Thanks! And yes absolutely – you can use unsweetened applesauce for 1/2 or all of the sugar! So you can do 1/3 cup unsweetened applesauce + 1/3 cup brown sugar, or 2/3 cup unsweetened applesauce and no sugar. Hope that helps!
Hi Anjali, is there a substitute for buttermilk. I usually dont keep buttermilk at home.
Hi! You can actually make your own buttermilk by just mixing water + yogurt 🙂 3/4 cup plain yogurt + 1/4 cup water = 1 cup buttermilk. Hope that helps!
Awesome! Thank you. Always have home made yogurt. I am excited to try out this recipe now.
Oh great! Let me know how it turns out!
Good to know! I usually do not have buttermilk at home either. I’ve made this recipe 3 times, the best banana bread ever! I’ll make it again today, and will use the water + yogurt tip!
Oh awesome! Hope the water + yogurt tip worked for you Tai!! 🙂
I have done this banana cake this afternoon, and is great! My husband and I loved it! 🙂
Woohoo! Thanks for letting me know Taiana!
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?
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!
Thank you so much for this amazing looking recipe!
Thanks Tiana!! Enjoy!
Do you know the carb count? That is how I calculate my Weight Watchers points for a recipe.
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!
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!
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!
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.
Woohoo! How did it turn out? And I’m all for more blueberries – bring on the fruit! 🙂
It turned out excellent! Even my sister who is usually not a big fruit person liked it. Definitely adding this recipe to my collection!
Hooray!! I’m so happy to hear that Aileen!
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”…
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!
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.
Oh that’s a great tip! Thanks for sharing Katie! 🙂
“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?
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!
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 🙂
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! 🙂
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!. 🙂
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!
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).
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!
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 =]
Thank you so much – I know you will love this recipe! 🙂
This sounds like a fantastic change from banana bread. I love the addition of oats, it sounds like a portable blueberry oatmeal!
A portable blueberry oatmeal is a great description of this bread! It’s definitely a fun change from the original. Enjoy!
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!
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! 🙂