Banana Blueberry Oat Bread

5 from 12 votes

Whenever I need to use up ripe bananas and blueberries, this banana blueberry oat bread is the first thing that comes to mind. I use rolled oats, fresh blueberries, and naturally sweet bananas to create a loaf that is soft, sweet, and satisfying. It bakes up golden with a tender crumb, and works perfectly for breakfast, snack time, or as a simple afternoon treat.

Prep Time10

Cook Time1

Total Time1 10

Course: Baking, Bread, Breakfast, Brunch, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 237.5kcal

Author: Anjali Shah

Equipment

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.

Video

https://youtu.be/UIug03ZO2O4

Notes

My #1 Secret Tip for this banana blueberry oat bread recipe is to let the batter rest for 5 minutes before baking. This gives the oats time to absorb moisture, which helps create an even and tender crumb.
Leave some texture: I like leaving a few small lumps in the mashed banana for a texture that works well with the whole blueberries.
Top with oats: If I want a slightly crispier, more golden top, I scatter a small handful of rolled oats over the batter just before it goes into the oven.
Use foil tent: When the top of the loaf starts looking too brown, and the inside is not yet fully cooked, I cover it loosely with a piece of foil.
Do not thaw: If I am using frozen blueberries, I add them straight from the freezer and fold them in quickly to prevent excess liquid from mixing into the batter.
Room temperature ingredients: I take my cold ingredients out of the fridge 20-30 minutes before I begin. This makes a huge difference to the way the batter forms.

Nutrition