Blueberry Banana Oat Bread
Moist, hearty, and packed with flavor, this Blueberry Banana Oat Bread is the ultimate guilt-free indulgence for breakfast, snack time, or dessert. Combining the natural sweetness of ripe bananas with bursts of juicy fresh blueberries, this recipe is elevated by the wholesome goodness of old-fashioned rolled oats and a hint of warm cinnamon. With a quick 15-minute prep time and an hour in the oven, this one-bowl wonder is as easy to make as it is delicious. Perfectly balanced with a tender crumb and a golden oat-studded top, this loaf is the perfect way to use up overripe bananas while creating a crowd-pleasing treat. Serve it warm, slathered with butter or your favorite spread, and enjoy a slice of pure comfort any time of day!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large Ripe bananas
- 1 cup Fresh blueberries
- 1 cup Old-fashioned rolled oats
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Brown sugar
- 0.25 cup Unsalted butter, melted
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 cup Milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the melted butter, brown sugar, egg, vanilla extract, and milk to the mashed bananas. Whisk until well combined.
In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix.
Gently fold in the fresh blueberries, making sure they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Optionally, sprinkle a small handful of oats on top for decoration.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and serve! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 2239 mg | 97% | |
| Total Carbohydrate | 382.9 g | 139% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 141.2 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 282 mg | 22% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2355 mg | 50% | |
*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.
