Banana-blueberry bread recipe

Banana-Blueberry-Oatmeal Bread Recipe {Freezer Meal}

By Polly Conner
September 11, 2012


Banana blueberry bread with oats. Simple and delicious breakfast idea. A freezer friendly breakfast too!

Talk about some yum-yum in the tum-tum! In a hunt for banana bread recipes, I stumbled on this recipe from Cooking Light. Since the recipe called for grits, I almost didn’t make it. However, after consulting Rachel and doing a little research, I realized I could replace the grits with oatmeal. I made a few other tweaks and came out with two delicious loaves of bread that I’ve been enjoying in the mornings.

Banana blueberry bread with oats. Simple and delicious breakfast idea. A freezer friendly breakfast too!

It’s hearty. It’s healthy. It’s sweet. It’s delish. I made an extra loaf so I could freeze it for later. They are both already gone. Oops.

Here’s the recipe:

Banana Blueberry Oatmeal Bread

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Banana-Blueberry-Oatmeal Bread Recipe {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf 1x
  • Category: Bread
  • Method: Baked
  • Cuisine: American

Description

You will want to try this banana blueberry bread. It is hearty. It’s healthy. It’s sweet. It’s delicious. Bake a second loaf to store in the freezer.


Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 cup uncooked oats
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3 tablespoons canola oil (can also sub with real butter or coconut oil)
  • 1 cup mashed ripe banana
  • 3/4 cup blueberries
  • 2 large eggs, lightly beaten
  • Cooking spray

Instructions

  1. Preheat oven to 350°.
  2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture.
  3. Combine oil, banana, blueberries, and eggs; add to flour mixture. Stir just until moist.
  4. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
  5. Bake at 350° 1 hour or until a wooden pick inserted in center comes out clean.
  6. Cool bread in pan 10 minutes on a wire rack.
  7. Remove bread from pan, and cool completely on wire rack.

Notes

Freezer Meal Instructions:

To Freeze:
Bake bread as directed in recipe. Let cool completely. Once cool, cut in slices. Place in freezer safe bag or container. Store for up to 3 months.

To Prepare:
Remove desired number of slices from freezer. Warm them in the refrigerator overnight (great if you’re thawing the whole loaf) or for a few seconds in the microwave (perfect for just a slice or two).


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3 replies
  1. Devin says:

    No hating on grits! Though, if you’ve only had them out of a pouch or at the roadside restaurant with a porch, you haven’t had good grits.

    Go grab some STONE GROUND grits (the best ones come in cloth bags and need to be kept in the fridge), and follow Matt & Ted Lee’s recipe for Simple Grits. Sure, it takes almost an hour, but they are AMAZING. Make them on a Saturday morning with scrambled eggs, bacon, and fresh fruit. Or for lunch with fried chicken, the Lee Bros Tuesday Collards and biscuits. Okay, now I’m hungry.

    Anyway, here is a link to their recipe that someone posted on her blog. I don’t know about her changes (I haven’t done them that way), but I would add that when you serve them, stick a bit of butter on the top of each serving with the salt & pepper to taste. Oh, and like rice and pasta, you MUST salt the water, otherwise you’ll never get them to taste right…and grits without salt are gross.

    http://chamcancook.blogspot.com/2010/03/simple-gritts-by-lee-brothers.html

    Reply