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Banana bread has never looked or tasted so good! The addition of blueberries gives this loaf the perfect sweetness. Enjoy it toasted with a smear of butter, and you’ll never turn back.
Preheat oven to 190°c. Coat a 23 x 23-cm 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 centre comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely on a wire rack before slicing.
1 cup low-fat buttermilk
2 large eggs
1 cup mashed ripe banana, about 2 medium
⅔ cups packed dark brown sugar
⅓ cups canola oil
2 cups self-rising flour
1 cup rolled oats
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoons salt
¼ teaspoons baking soda
2 cups Driscoll's Blueberries
