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Blueberry Banana Oat Bread: A Cure for the Breakfast Blues

By Ole & Shaina Olmanson |

With everyone focused on health this month, I may as well admit that I have breakfast blues. I find midweek breakfasts to be a difficult time of the day. First, I’m trying to eek out every possible minute of sleep, followed by a full inbox, a lack of coffee and getting four kids fed, dressed and off to school. Oh, and then there are the school lunches.

To put it plainly, it’s not my favorite time of day. There is too much to do and too much going on for me to really sit down and enjoy even a mere minute of it. Enter the breakfast bread, or in this case, the blueberry banana oat breakfast bread.

I received an email in my inbox reminding me that it’s National Oatmeal Month and that there’s more than one way to incorporate that into my day. Thanks, Driscoll’s for the inspiration.

Blueberry Banana Oat Bread

Banana bread, a perennial favorite, gets a boost by adding rolled oats, which give it texture, a nutty flavor and loads of nutrients; blueberries, a super food bursting with antioxidants, bring sweet tang and moistness.

1 cup low fat buttermilk
2 large eggs
1 cup mashed ripe banana, about 2 medium
2/3 cup packed dark brown sugar
1/3 cup canola oil
2 cups all-purpose flour
1 cup old fashioned rolled oats
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
12 ounces Driscoll’s Blueberries

Preheat oven to 375°F. Coat a 9” x 5” 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 into wet ingredients, 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.

Makes 12 slices.

Photo and recipe courtesy of Driscoll’s.

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About Ole & Shaina Olmanson


Ole & Shaina Olmanson

Shaina Olmanson is the food writer and home cook behind Food for My Family. Shaina can usually be found in one of three places: cooking, at the computer or behind the camera. These three things occur in the kitchen simultaneously with her four children hanging from her apron strings as she teaches them to cook and the importance of eating locally, seasonally, organically and together. She is a former Babble Food blogger.

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4 thoughts on “Blueberry Banana Oat Bread: A Cure for the Breakfast Blues

  1. cassidy wertheimer says:

    My only question is buttermilk…I rarely have this on hand..wonder…how many make it with regular milk? What would I need to add?
    Thanks for sharing…combines my two faves!

  2. Ole & Shaina Olmanson says:

    You can just pour one cup minute one tablespoon of milk into a container, add 1 tablespoon of vinegar or lemon juice and let it sit for five minutes to make your own buttermilk. :)

  3. carrieg says:

    Any non-dairy substitutions I can make in place of the buttermilk?

  4. Jenara Prieto says:

    Just as a side note my bread took much longer than an hour to bake. Not sure if its my oven or the fact that i used frozen blueberries but it did take longer.

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