Did you know that February 23 was National Banana Bread Day? If you’re like me, you love banana bread, but the prospect of banana bread having it’s own national holiday sounds a little absurd. Who dreams up this stuff? As absurd as it may sound, I decided to make this Banana Blueberry Oatmeal Bread for the occasion. This is a food blog, which means I have a certain obligation to fully embrace these food-type holidays. Really, it’s just another excuse to mash up some overripe bananas, bake some bread, and enjoy it. Isn’t that what life’s all about? Plus, my house smells awesome.
I really wanted to make a banana bread that was a little different this time. I always love incorporating oatmeal into baked goods for it’s nutty, wholesome flavor. I came across a recipe for Deliciously Light Banana Oat Bread on the Mom Advice blog. I loved this recipe instantly, because it didn’t call for a whopping 1 cup of sugar! I just don’t believe breads need that much sugar to taste good. It’s overkill. It’s like pouring sugar over Frosted Flakes or something. Just…not…necessary. I’m done with my sugar spiel. I substituted half of the all purpose flour with whole wheat flour, which is typical of me. I also added fresh blueberries because I had them, and whynot???
This bread is great for breakfast, a snack, or dessert. Pack in your kids’ lunches and they’ll be in heaven. They’re guaranteed to like it better than packaged granola bars, crackers, or chips. Really, they will. I’m so glad I decided to bake this bread. Bake some, too! It may not officially be National Banana Bread anymore, but it doesn’t have to be to enjoy banana bread, now does it?
This Banana Blueberry Oatmeal bread is healthier without tasting like it. It's moist, wholesome, and bursting with banana-blueberry flavor. It's like your morning bowl of oatmeal in bread form!
3/4 cup all purpose flour
3/4 cup whole wheat flour or whole wheat white flour
3/4 cup rolled old fashioned oats
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed, very ripe bananas (about 2 1/2)
2 eggs, lightly beaten
1/3 cup low-fat buttermilk
1/4 cup canola oil
1 teaspoon pure vanilla extract
1 cup fresh blueberries (optional)
Preheat the oven to 350 degrees. Grease a standard loaf pan with cooking spray.
In a large bowl, whisk together the flours, oats, brown sugar, cinnamon, baking powder, baking soda, and salt. Rinse the blueberries, and pat dry a bit with a towel. Toss lightly in the flour mixture.
In a medium bowl, whisk together the mashed banana, eggs, buttermilk, canola oil, and vanilla. Add to the dry ingredients, stirring just until moistened, careful not to smash the blueberries. Pour into the prepared loaf pan and spreading the batter evenly over the top. Garnish the top with more oats, if desired. Bake on the center rack of the oven for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Cool on a wire rack for 15 minutes, then remove the bread from the pan and cool completely.
Adapted from Mom Advice's Deliciously Light Banana Oat Bread.