Banana bread is like comfort food for me. It’s a complete weakness of mine, and it’s so hard to resist eating it at breakfast bars and brunch buffets.
Ingredients
- 1 cup low-fat buttermilk
- 2 large eggs
- 1 cup mashed ripe banana, about 2 medium
- 2/3 cups packed dark brown sugar
- 1/3 cups canola oil (you can use 1/6 cup oil + 1/6 cup apple sauce if you like)
- 2 cups whole wheat flour
- 1 cup old-fashioned rolled oats
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoons salt
- 1/4 teaspoons baking soda
- 1 1/2 packages Driscoll’s Blueberries
Directions
- Preheat oven to 375°F. Coat a 9 x 5-inch 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 flour mixture into buttermilk mixture, 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.