Blueberry Banana Nut Oatmeal Bread
Indulge in the comforting flavors of homemade *Blueberry Banana Nut Oatmeal Bread*, a moist and hearty treat that combines the sweetness of ripe bananas, the tangy burst of fresh blueberries, and the rich crunch of chopped nuts. Packed with wholesome rolled oats and a warm hint of cinnamon, this easy-to-make quick bread offers the perfect balance of flavor and texture. Tossing the blueberries in flour ensures they stay evenly distributed, while the buttery, melt-in-your-mouth crumb guarantees every bite is a delight. Whether served as a breakfast staple, a snack, or a dessert, this recipe is a deliciously satisfying way to use overripe bananas and bring a touch of homemade goodness to your table. Perfect for pairing with your morning coffee or enjoying as an afternoon pick-me-up!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Rolled oats
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 3 medium Ripe bananas (mashed)
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 0.25 cup Unsalted butter (melted)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 0.5 cup Chopped nuts (walnuts or pecans)
- 1 tablespoon All-purpose flour (for tossing blueberries)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium mixing bowl, whisk together the flour, rolled oats, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large bowl, mash the ripe bananas until smooth. Stir in the granulated sugar, brown sugar, melted butter, egg, and vanilla extract until well combined.
Gradually add the dry ingredient mixture into the wet ingredients. Stir gently until just combined—do not overmix.
In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking while baking.
Fold the floured blueberries and chopped nuts into the batter carefully until evenly distributed.
Pour the batter into the prepared loaf pan and spread it into an even layer.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread from the pan to a wire rack and let it cool completely before slicing and serving.
Nutrition Facts
Calories |
2762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 1807 mg | 79% | |
| Total Carbohydrate | 443.4 g | 161% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 218.8 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 229 mg | 18% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2187 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
