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Blueberry-Banana-Oatmeal-Pecan Bread
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Description
A great breakfast bread – hearty and filling. Also makes great muffins! It freezes really well, too.
Ingredients
- ⅓ cups Neutral Oil
- ½ cups White Sugar
- ½ cups Brown Sugar, Packed
- ¼ teaspoons Vanilla Extract
- 2 Eggs
- 1-½ cup Ripe Bananas, Mashed
- ¾ cups All Purpose White Flour
- ¾ cups Whole Wheat Flour
- 1-¼ teaspoon Baking Soda
- ¼ teaspoons Salt
- ½ teaspoons Cinnamon
- ¼ teaspoons Nutmeg
- ⅔ cups Quick Cooking Oats
- 1 cup Blueberries (either Fresh Or Frozen)
- ½ cups Pecans, Toasted And Chopped (you Can Also Use Walnuts)
Preparation
1. Preheat oven to 350* and prepare a loaf pan lined with wax or parchment paper and greased.
2. Cream the oil and sugars together. Add vanilla.
3. Add eggs one at a time, mixing well after each one.
4. Fold in mashed bananas.
5. In a different bowl, combine flours, baking soda, salt, cinnamon, and nutmeg. You can either sift it together to ensure it is combined or stir a few times with a whisk.
6. Combine oats, blueberries, and nuts with the dry ingredients.
7. Blend the dry ingredients into the wet ingredients, stirring only so that everything is combined and the dry ingredients are moistened.
8. Pour batter into prepared pan, and bake for around 50-55 minutes, or until a tester in the center comes out clean.
Let it cool for 15 minutes, then remove from pan. You can also make this in muffin tins. It should make 12 regular sized muffins, and take about 20 minutes to bake.
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5 Comments
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claritygolden on 8.29.2009
Wow, this turned out great! I made it in a regular size loaf pan and it worked fine. It did take longer than stated to bake and the outside looked like it was getting really dark, but it tasted amazing. I used 3 medium sized bananas and regular rolled oats (just because these are what I had), and I ran out of AP flour so used 1/2 c AP and the rest whole wheat. Turned out very moist and not “whole wheaty”. I’d say this is a very forgiving recipe! I might actually try to cut the sugar back by 1/4 c next time, just to make this even healthier. I think this will make a great breakfast bread or afternoon snack.
acgmommy on 8.15.2009
These were moist and had a great flavor. (I made them into 12 muffins and 1 small loaf pan.)
I added a topping to mine which made it even better!
1/2 c flour
1/2 c brown sugar
2 tsp. cinnamon
4 Tbs. cold butter
mixed until crumbly..
YUM YUM YUM
threelittlebugs on 8.9.2009
I made this a few days ago. YUM! We didn’t have pecans so I didn’t use them. I love the cinnamon in them. I got 18 muffins out of this recipe – maybe I have smaller than average tins?
vitafamiliae on 8.6.2009
I used all whole wheat flour (soft white) to make this in loaf pans. Turned out well, nice and moist, even when slightly overcooked. I used rolled oats, too. Gave it nice texture.
solutiongirl on 7.30.2009
I made muffins last night. Fantastic!!! I definitely will make these again!