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–+ servings
moist and delicious banana bread

Moist Blueberry Banana Bread

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This irresistibly moist quick bread combines the natural sweetness of ripe bananas with bursts of juicy blueberries. The Bisquick and oats create a tender crumb that holds together beautifully when sliced, making it perfect for breakfast, snacks, or anytime indulgence.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 225
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3/4 cup oatmeal
  • 1 cup very ripe bananas mashed (about 2 large)
  • 2/3 cup sugar
  • 1 cup fresh blueberries or frozen, thawed and drained
  • 2 eggs
  • 1/4 cup milk whole milk recommended
  • 2 cups original Bisquick baking mix

Equipment

  • 9×5×3 inch loaf pan
  • Wire rack
  • Large mixing bowl

Method
 

  1. Preheat oven to 350°F. Grease only the bottom of a 9x5x3-inch loaf pan.
  2. In a large bowl, combine Bisquick baking mix, oatmeal, and sugar.
  3. Add mashed bananas, milk, and eggs to the dry mixture.
  4. Stir just until moistened, then beat vigorously for exactly 30 seconds.
  5. Gently fold in blueberries, being careful not to crush them or overmix.
  6. Pour batter into the prepared loaf pan.
  7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove bread from pan immediately and cool on a wire rack to create a slightly crisp exterior while maintaining a moist interior.

Nutrition

Calories: 225kcal

Notes

For maximum flavor, use bananas with plenty of brown spots - the riper, the better! If using frozen blueberries, be sure to thaw and drain them thoroughly to prevent color bleeding into the batter.
This bread stays fresh at room temperature for 2-3 days when wrapped tightly. For longer storage, refrigerate up to a week or freeze slices individually for up to 3 months.
Try serving with a dollop of Greek yogurt drizzled with honey or a smear of cream cheese for an extra special treat.

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