Description
Yield: 1 loaf, about 10 slices
Preparation: 15 minutes
Baking: Approximately 50–65 minutes, or until done
Cooling: Approximately 1–1½ hours
Total: Approximately 2–2¾ hours
Pan: 9 × 5-inch metal loaf pan
Oven: 350°F
Ingredients
Scale
- 3 ripe medium bananas, mashed, approximately 1–1¼ cups
- 2 large eggs
- ⅓ cup melted unsalted butter or coconut oil, cooled slightly
- ⅓ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1½ cups old-fashioned rolled oats
- 1 cup all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup fresh or frozen blueberries
- 1 teaspoon additional flour, for tossing with berries
- A few oats and blueberries for the top, optional
Instructions
- Preheat the oven to 350°F. Grease or parchment-line a 9 × 5-inch loaf pan.
- Mash and measure the bananas. Whisk with the eggs, butter, brown sugar, and vanilla.
- In a separate bowl, combine the oats, flour, baking soda, cinnamon, and salt.
- Fold the dry mixture into the wet mixture just until no dry patches remain.
- Toss the berries with the extra teaspoon of flour. Gently fold into the batter, keeping frozen berries frozen.
- Spoon into the pan, smooth the top, and add optional garnish sparingly.
- Bake for approximately 50–65 minutes, or longer if needed, until a toothpick tested away from berries shows no wet batter. Tent with foil if the top browns early.
- Rest in the pan for 10–15 minutes, then transfer to a rack. Cool completely before slicing.