Oaty banana bread with blueberries
Serves: 8-10
Prep time: 30 minsTotal time: 
Recipe photograph by Ant Duncan
Oaty banana bread with blueberries
Blended oats, instead of flour, give this blueberry-studded banana bread a super-moist, tender crumb and a slightly nutty flavour. They also boost the fibre content and make this loaf gluten-free*.
Serves: 8-10
Prep time: 30 minsTotal time: 
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Nutritional information (per serving (1 of 8))
Calories
420Kcal
Fat
22gr
Saturates
9gr
Carbs
50gr
Sugars
30gr
Fibre
3gr
Protein
7gr
Salt
1.1gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 180g porridge oats*, plus 2 tsp to sprinkle
- 125g soft unsalted butter, plus extra to grease
- 175g light brown soft sugar
- 1 tsp vanilla extract
- 2 medium eggs
- 250g mashed overripe bananas (about 3 small or 2 medium)
- 75g ground almonds
- 1½ tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp fine salt
- 200g blueberries
- 2 tsp demerara sugar, to sprinkle
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 900g loaf tin (about 10cm x 20cm base measurement) and line with 2 strips of baking paper that overhang the sides of the tin. Tip 180g oats into a food processor and blend to a fine powder; set aside.
- Put the soft butter, brown sugar and vanilla in a large mixing bowl and use an electric hand whisk (or a stand mixer fitted with the paddle attachment) to beat for a few minutes until pale and creamy. Crack in the eggs, one at a time, adding a spoonful of the powdered oats with each egg and beating well after each addition. Add the mashed bananas and beat for a further minute or until combined; don’t worry if the mixture looks split at this point.
- In a separate bowl, stir together the remaining powdered oats, the almonds, baking powder, bicarb and salt. Fold the dry ingredients into the wet batter until combined. Spoon about two-thirds of the mixture into the prepared tin. Stir the blueberries through the remaining mixture, then spoon into the tin and smooth over the top. Scatter over 2 teaspoons of oats, followed by the demerara sugar.
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Bake the loaf for 1 hour, or until risen, browned and a skewer inserted comes out clean; cover with foil after 45 minutes if the top is becoming too dark. Cool in the tin for about 1 hour, then remove onto a wire rack to cool completely. Store in an airtight container for up to 3 days, or freeze.
*Use gluten-free oats, if required.
