Banana Blueberry Oat Bread (Moist, Tender, & Healthy!)

5 from 12 votes

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.

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

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