Blueberry Banana Nut Oatmeal Bread Recipes

BLUEBERRY BANANA OAT BREAD RECIPE

Steps:

• Preheat oven to 350 degrees.
• Spray loaf pan with cooking spray, set aside.
• In a medium bowl, combine oats, flours, sugar, baking soda, salt; mix.
• In a separate bowl; combine eggs, applesauce, and bananas; mix well.
• Toss blueberries with 2 tablespoons reserved flour to lightly coat.
• Make a well the in dry ingredients, pour in wet, and mix just until combined.
• Add nuts and stir.
• Add blueberries and gently mix in.
• Pour into prepared pan.
• Combine topping and sprinkle on top of batter.
• Bake 50-60 minutes, checking for inserted toothpick to remove clean.
• Let cool 10 minutes, turn out on rack to finish cooling

BLUEBERRY BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 4 1/2x8 1/2-inch loaf pan.
• Stir and coat blueberries with 2 tablespoons cake flour in a bowl.
• Mix coated blueberries, oats, pecans, 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt in a bowl.
• Beat white sugar, 1/2 cup brown sugar, Greek yogurt, and applesauce together in a large bowl until light and fluffy. Add eggs, one at a time; beat after each addition. Add vanilla extract and mashed banana; beat lightly until well blended.
• Stir blueberry-flour mixture into yogurt mixture until just moistened. Spoon batter into prepared pan. Cut butter into 1/4 cup brown sugar in a small bowl until crumbly; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 55 minutes. Cool in the pan for 15 minutes; remove from pan and cool on wire rack for 1 hour.

BLUEBERRY BANANA NUT OATMEAL BREAD

Steps:

• Cream shortening and sugar till fluffy.
• Add eggs one at a time, mixing well.
• Stir in banana.
• Combine remaining ingredients, stirring gently.
• Add dry ingredients to wet ingredients, mixing just until moistened.
• Turn into a greased and floured loaf pan.
• Bake at 350*F for 50-55 minutes until toothpick comes out clean.
• Cool in pan for 10 minutes; remove from pan and cool on wire rack.

BANANA BLUEBERRY OATMEAL BREAD

Steps:

• Preheat oven to 350 degrees. Grease and flour a loaf pan.
• In a large bowl mix flour, sugar, salt, baking powder, and oats.
• In a medium bowl, mash the bananas. Beat in the eggs and oil. Add to dry ingredients and mix to combine. Fold in nuts and blueberries.
• Pour batter into the prepared loaf pan. Bake at 350 degrees for 1 hour. Cool in the pan for about 10 minutes, then remove and cool on a wire rack.

BLUEBERRY-BANANA BREAD

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9- by 5- by 3-inch loaf pan. Set aside.
• In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended.
• Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours.

BANANA BLUEBERRY OATMEAL BAKE

Steps:

• Preheat oven to 350°. In a bowl, whisk the first 5 ingredients until blended. Stir in oats. , Arrange banana slices in a single layer in a greased 9-in. square baking pan; sprinkle with blueberries. Pour oatmeal mixture over top, spreading evenly. Bake until set, 25-30 minutes. Remove from oven. Preheat broiler., For topping, in a small bowl, mix brown sugar, flour and butter with a fork until crumbly; stir in pecans. Sprinkle over oatmeal. Broil 7-8 inches from heat until lightly browned, 2-3 minutes. Let stand 10 minutes before serving.

BLUEBERRY BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.
• Mix flour, baking soda, and salt together in a bowl.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract. Beat mashed bananas thoroughly into the mixture. Add flour mixture in small increments while beating until just combined into a thick batter. Fold blueberries into the batter; pour into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

BAKED BLUEBERRY BANANA OATMEAL

Steps:

• Preheat the oven to 375 degrees F. Spray an 8-inch square glass or ceramic baking dish with nonstick cooking spray. You want the mixture to be 3 to 4 inches high in the dish so it doesn't dry out.
• Combine the oats, 1 tablespoon of the dark brown sugar, baking powder, cinnamon, nuts, if using, and salt in a large bowl.
• Mash 1/2 of the banana in a medium bowl. Whisk in the milk, melted butter, vanilla and egg until combined.
• Stir the wet ingredients into the dry ingredients until fully incorporated. Very gently fold in the blueberries with a rubber spatula.
• Pour the oatmeal into the prepared baking dish and smooth the top. Thinly slice the remaining 1/2 banana crosswise and arrange the slices in an even layer over the top. Sprinkle with the remaining 1 tablespoon dark brown sugar (see Cook's Note). Bake until the top is slightly browned and the oats are tender, 35 to 45 minutes. Enjoy!

BLUEBERRY OATMEAL BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 8- or 9-inch loaf pan.
• In large bowl, mix brown sugar, milk, oil and eggs with spoon. Stir in remaining ingredients except blueberries; beat 30 seconds. Fold in blueberries. Pour into pan. Sprinkle with additional oats if desired.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.