Blueberry Bread with Bananas and Oats
This blueberry bread is moist, tender, and easy to make! It’s healthier than traditional versions made with ripe bananas for sweetness, fresh blueberries, rolled oats and cinnamon.
Servings: 12 servings
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.
Top Tips For Making Homemade Blueberry Bread
Contributed by Driscoll's Berries (and adapted)
- Using some cooking spray and giving the pan a light coat of flour will keep the bread from sticking to the pan. Carefully remove the loaf from the pan by running a butter knife along the edges, and gently turn the pan over to release.
- Don’t overmix the batter. The blueberry bread will end up very dense and possibly even dried out.
- Measure the flour by using a spoon to fill the 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.
- Gently fold the blueberries into the batter, so the blueberry bread doesn’t turn out purple.
- To keep the blueberries from sinking to the bottom of the bread, spoon some of the batter (without blueberries mixed in) into the prepared pan. Then add the blueberries to the rest of the batter, and then add the rest of the batter to the prepared pan.
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