Some of us don’t really like the overly potent banana taste in your basic banana bread… so adding the blueberries in this recipe takes the proverbial monkey off your back. Fiber, fibre, whichever way you spell it, I’ve added more to this recipe. The rolled oats are instead of an extra 1/2 cup flour, and they add fibre to your bread!
Ingredients (makes one 9×5 inch loaf or 12 muffins)
- 3 or 4 ripe bananas (about 1 1/2 cups)
- 1/4 cup sugar
- 2 eggs
- 1 1/4 cup flour
- 1/2 cup rolled oats
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 cup toasted walnuts or pecans
- 1/2 cup fresh or frozen blueberries
Instructions for Blueberry Banana Bread
Preheat oven to 350 degrees F. Line loaf pan with parchment paper or put paper cups in muffin tins.
Toast walnuts. Peel and squish bananas into a puree with a fork in a small bowl.
Mix sugar and eggs in a large bowl.
Combine flour, rolled oats, baking soda and baking powder in a small bowl.
Alternate adding bananas and dry ingredients to the sugar and egg mixture. Mix well between additions.
Stir in blueberries and walnuts.
Pour into loaf pan or muffin tins.
For a loaf, bake at 350 degrees F for 50 to 55 minutes, toothpick inserted in middle should come out clean. (Note: the more banana used, the longer baking will take.) For muffins, bake at 350 degrees F for 20 to 25 minutes, toothpick inserted in middle should come out clean.