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Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Blueberry Banana Oat Bread

Banana bread is like comfort food for me. It’s a complete weakness of mine, and it’s so hard to resist eating it at breakfast bars and brunch buffets.

Why would I want to resist eating banana bread for breakfast? The thing is, traditional banana bread might as well be called banana cake – it’s usually loaded with fat and sugar, and is much closer to dessert than a breakfast option.

If it weren’t so delicious, it would bother me that “banana bread” sounds like a healthy breakfast dish, when in fact it’s not.

I’m always looking for recipes that make banana bread healthy while still maintaining the moistness that traditional versions achieve with tons of butter. So naturally, I was super excited when Driscoll’s Berries reached out to me to share their recipe for Blueberry Banana Oat Bread! I love Driscoll’s Berries because they’re organic and always taste delicious.

This traditionally unhealthy breakfast-dessert gets a boost with Driscoll’s Berries’ recipe by:

1) Adding rolled oats which give it texture, a nutty flavor and loads of nutrients

2) Adding blueberries, a super food bursting with antioxidants, bringing sweet tang and moistness.

I further amplified the nutritional value of this recipe by adding whole wheat flour, and you can cut the fat by substituting apple sauce for half the amount of oil in the recipe.

The Ingredients

  • 1 cup low-fat buttermilk
  • 2 large eggs
  • 1 cup mashed ripe banana, about 2 medium
  • 2/3 cups packed dark brown sugar
  • 1/3 cups canola oil (you can use 1/6 cup oil + 1/6 cup apple sauce if you like)
  • 2 cups whole wheat flour
  • 1 cup old-fashioned rolled oats
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoons salt
  • 1/4 teaspoons baking soda
  • 1 1/2 packages Driscoll’s Blueberries
The Directions
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Step 1: Preheat oven to 375°F. Coat a 9 x 5-inch loaf pan with cooking spray and dust lightly with flour.
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Step 2: 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.
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Step 3: 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.
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This recipe makes 12 HUGE slices, each one of which has 250 calories, 8g fat, 5g protein and 3g fiber. I actually only eat half a slice in one sitting, because that portion is actually enough to be satisfying. And since half a slice is only 125 calories, it’s a great mid-day snack (a far cry from the 400-500 calorie banana breads you’d get at a cafe!) Thanks Driscoll’s for a great recipe!

Blueberry Banana Oat Bread

Yield: 12 servings

Serving Size: 1 slice

Calories per serving: 226

Fat per serving: 4.8g

Nutritional Info Per Serving: 226 Calories, 4.8g Fat, 138.1mg Sodium, 46.6g Carbs, 5g Fiber, 23.6g Sugar, 5.8g Protein

Ingredients

  • 1 cup low-fat buttermilk
  • 2 large eggs
  • 1 cup mashed ripe banana, about 2 medium
  • 2/3 cups packed dark brown sugar
  • 1/3 cups canola oil (you can use 1/6 cup oil + 1/6 cup apple sauce if you like)
  • 2 cups whole wheat flour
  • 1 cup old-fashioned rolled oats
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoons salt
  • 1/4 teaspoons baking soda
  • 1 1/2 packages Driscoll’s Blueberries

Instructions

  1. Preheat oven to 375°F. Coat a 9 x 5-inch loaf pan with cooking spray and dust lightly with flour.
  2. 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.
  3. 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.

Notes

From Driscoll's Berries

http://www.pickyeaterblog.com/blueberry-banana-oat-bread/

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40 responses to “Blueberry Banana Oat Bread”

  1. I LOOOOVE banana bread but my favorite part is the crusty edges and the top. If you see a loaf missing it’s top and outside then you know I was there haha. Sounds like a great recipe!

    • Haha! I love the crusty edges and the top too – I’m the one who eats the top off of muffins and leaves the rest behind. Good thing we can make our own versions of this bread, otherwise you and I would be fighting for the crust on this loaf! 🙂

    • A portable blueberry oatmeal is a great description of this bread! It’s definitely a fun change from the original. Enjoy!

    • Thanks – so glad you like it! I’m totally with you – I LOVE that this recipe is lower in fat and sugar than traditional banana bread recipes, but it still tastes delicious!

  2. They’re just about to come in season here in New Zealand. We have a friend with a blueberry farm, so I’m being especially nice to him so that I can bake this (but I always am!. 🙂

    • That is such a great way to get your blueberries! I wish I had a friend who was a blueberry farmer 🙂 Btw – I was in New Zealand last year in January – we visited both the North and South Island – it is a BEAUTIFUL country!

    • That is awesome!! Can’t wait to hear what you thought about the recipe once it’s done. Hope your house is filled with the smell of freshly baked blueberry banana bread right now! 🙂

  3. “1 1/2 packages Driscoll’s Blueberries” – are their packages pint? half-pint? something else? can you ballpark the total either in ounces or cups?

    • Ohh good point Dave! So to clarify: 1 package of Driscoll’s Blueberries is about 4.4 oz. So 1.5 packages would be about 6.4 oz. – about 3/4 of a cup. Hope that helps!

  4. This looks like a great recipe! Quick question- do you think I could use frozen blueberries instead of fresh? My concern would be that frozen berries would be too “watery”…

    • Thanks!! Hmmm – regarding the frozen blueberries – I’d stick to fresh for exactly the reason you mentioned. I think the frozen ones would have way more water content and might change the consistency of the bread. Hope that helps!

    • I know this is over a year later but in case anyone else reads this and wonders-you can use frozen blueberries no problem. Toss them in flour before stirring them gently in. The flour will absorb the little bit of moisture that seeps and keep the ‘blue’ from bleeding to much into the bread. The worst that will happen is the blue will spread but the consistency should be fine.

  5. Just put this loaf into the oven! So excited to try it. I put in a little extra blueberries (I had misinterpreted the amount needed) but I love their taste so it’ll be a bit more fruit filled.

  6. I absolutely LOVE banana bread.Our whole family does, so we end up making it a lot. I’ve never added oats to it though. But I like them in other stuff, and it sounds really good. I’ll have to try this instead of our usual recipe!

    • Isn’t banana bread the best? My husband and I love it too 🙂 I’m sure you’ll love this twist on the traditional recipe! You’ll have to tell me how your family likes it too!

    • Hi Ruth! One serving of this recipe has 46.6g Carbs. I’ve updated the printable version in the post with the nutritional info as well – I hope that helps!

  7. Can I replace the flour with more oats? Maybe I can process the additional oats in the food processor so it’s fine consistency? What do you suggest? Also, don’t use canola oil, just olive oil. Can I use melted butter? What do you suggest?

    • Hi Angie! Yes – you can replace all of the flour with oat flour (1:1 replacement) – you can make oat flour just like you said (by grinding the oats up in the food processor). You can also use olive oil instead of canola oil (1:1 replacement there too) — or you can use half olive oil, half applesauce. I’m not sure if butter would be a 1:1 replacement so I’d stick to olive oil if you can. Hope that helps!

    • Hi! You can actually make your own buttermilk by just mixing water + yogurt 🙂 3/4 cup plain yogurt + 1/4 cup water = 1 cup buttermilk. Hope that helps!

    • Thanks! And yes absolutely – you can use unsweetened applesauce for 1/2 or all of the sugar! So you can do 1/3 cup unsweetened applesauce + 1/3 cup brown sugar, or 2/3 cup unsweetened applesauce and no sugar. Hope that helps!

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