This epitomizes everything unhealthy about a delicious dessert. We still cherish it.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 ½ cups fresh blueberries
- 2 tablespoons cake flour
- ½ cup steel-cut oats
- ½ cup chopped pecans
- 1 ½ cups cake flour
- 3 tablespoons cake flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup white sugar
- ½ cup brown sugar
- ¼ cup Greek yogurt
- ¼ cup applesauce
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup mashed banana
- 2 tablespoons cold butter
- ¼ cup brown sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 4 1/2×8 1/2-inch loaf pan.
- Stir and coat blueberries with 2 tablespoons cake flour in a bowl.
- Mix coated blueberries, oats, pecans, 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt in a bowl.
- Beat white sugar, 1/2 cup brown sugar, Greek yogurt, and applesauce together in a large bowl until light and fluffy. Add eggs, one at a time; beat after each addition. Add vanilla extract and mashed banana; beat lightly until well blended.
- Stir blueberry-flour mixture into yogurt mixture until just moistened. Spoon batter into prepared pan. Cut butter into 1/4 cup brown sugar in a small bowl until crumbly; sprinkle over batter.
- Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 55 minutes. Cool in the pan for 15 minutes; remove from pan and cool on wire rack for 1 hour.
- You can use any combination of Greek yogurt, applesauce, shortening, or butter equaling 1/2 cup for the fat and liquid portion.
Nutrition Facts
| Calories | 265 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 185 mg |
| Sugars | 22 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I like it and will repeat it often.
Perfect for muffins! I substitutes the flour for kodiac mix and swapped both sugars for equal amounts of sukrin gold. I also used 2 tbs of light butter, 1 cup kodiac mix, 1/4 cup sukrin gold, and a dash of cinnamon for the crumb topping. Made 9 muffins at just 140 calories each. Will make again and again.
I made this recipe as written except omitted the pecans (I do not like them) and added 1-1/2 cups banana. I could not taste the banana but my husband could. I thought the blueberry overpowered the taste. I liked the steel cut oats because of the added texture and flavor. I guess I made one other change to the recipe and opted for 18 muffins instead of bread loaf. I will make these again but will possibly reduce the amount of fresh blueberries.
Excellent!
This was the best banana blueberry bread I’ve ever made. It came out great the first time and It’s in the oven for take 2 right now. I added cinnamon, chopped walnut instead of pecans, and pumpkin seeds- otherwise I follow the recipe exactly.
I used unbleached AP flour and rolled oats, because that’s what I had. I made them into 2 dozen muffins and doubled the topping, but didn’t need to because I had a lot left over. My husband loved them and I love that they are healthy and taste great!
I really like all the healthy extras in this recipe to start with. After baking a few times I made some tweaks. The oats I add 1/8th of cup of water before mixing into anything. Also added heaping teaspoon of baking soda (in place of just a level teaspoon) and a teaspoon of baking powder powder. The oats first time where dry and crunchy creating an almost granola effect and it did not rise much in the process which is why I added slightly more liquid (Directly to the oats) and more rising ingredients. I did not bother with topping. Eat the bread on hiking trips and as a snack while on the move.
This is a yummy bread recipe. I made one minor change and that was using blueberry yogurt instead of the plain Greek Yogurt. I did find that I needed to cook the bread an additional 15 minutes. I will definitely make this recipe again. Thank you for submitting.
I love this recipe. It’s cake rather than bread to us. I made one main substitution, I used 2/3c of old-fashioned rolled oats instead of 1/2c steel-cut. I used steel cut the first time and didn’t like the consistency (my teeth hated biting down on the hard oat). I used more just because it was all I had and no reason to toss such a small amount of oats. I also used all purpose flour in the same amount as the cake flour (because this non-baker doesn’t have cake flour on hand). Finally, I added a handful of chopped pecans to the brown sugar crumble on top. Also, just because I had them and I love toasted pecans. Delicious, and I keep this as a favorite. Thanks to the creator!
This is great recipe for using up soft bananas and summer’s abundant blueberries. I used gluten-free flour, 1/2 organic brown sugar and one half stevia. I also added dash of vanilla and a sprinkle of cinammon. After it cooled down, I put it in a plastic bag on the counter. Hubby and I went out for the day. When I came home, it was gone! Love it when family members eat healthy with no prompting!
Delicious!
I have made this twice. It is a one stop breakfast. The nuts add a nice crunch. It is important to get the wet items right; the time i used too much applesauce and blueberries it was more of a pudding. Still tasty!
06.30.17 ~ A lot of ingredients, but a nice bread. I didn’t have cake flour, so I used King Arthur’s® AP flour and I thought it worked fine. This has steel cut oats in it and I’ve never tried that in a bread. It worked. I liked that the recipe used applesauce and Greek yogurt rather than oil. I baked it in mini (6 x 3 1/2) bread pans and got six loaves. Enough to share with many people. I have many fresh-frozen blueberries in the freezer, so I know I will be making this one again. I did use frozen berries right from the freezer without thawing for this recipe. I thought the texture of the bread was fine with the frozen berries. We really enjoyed this toasted. My DH added butter to his.
It took a bit of work to make, but it was delicious! I used 2 bananas, blueberry yogurt, and a cut up apple which I boiled a bit to make it soft, then chopped. We served it with whipped cream or ice cream warm as a dessert. Wonderful!
1.24.15 … https://www.allrecipes.com/recipe/223066/blueberry-banana-nut-bread/ … Good. I subbed plain yogurt & sour cream for the Greek yogurt & applesauce; regular flour, same measurement. The brown sugar & butter topping is a nice addition. It doesn’t fall off like usual toppings that have flour. ‘Only issue I might have is that if it doesn’t get eaten soon, it will be moldy. It’s very moist with all those berries. I baked it 15 minutes longer. ‘Thinking I might try subbing with some cranberries next time. The brown sugar topping was fine day one & two, but just added more sugar after that & less would be fine. I’ll do without next time.
It’s blueberry season here in Michigan and I wanted a recipe to use some of the large, flavorful berries I recently picked. I had a banana that was overly ripe so this recipe was perfect. This bread is moist and flavorful made exactly like the recipe is written. Because my blueberries were so large, I had strong blueberry flavor throughout. I would make this again, whenever I have blueberries that need to be used up.
Substituted sour cream for the yogurt. Yummy!!!!!
The loaf came out ok but it tasted more like a banana bread rather than a blueberry bread. I thought the addition of the bananas would have enhanced the flavor but instead they it over. I am not sure how to counter the effect. Maybe next time I will try cutting down the bananas and by the same amount I cut the bananas I will add that much more apple sauce to keep the moisture content. The crumb topping was EXCELENT!
Tasty, a great idea to use applesauce instead of oil too. I also omitted the nuts, halved the sugar, and used a gluten-free all purpose flour. These turned out to be delicious and quick to disappear!
This is definitely the best banana bread I’ve ever made. Easy to make, and everyone that has tried it, loved it as well. I followed the recipe except for the nuts. Thanks for a great recipe!
DELICIOUS!!! Followed the recipe exactly (minus the nuts since I didn’t have any) and my roommates loved it!!! I kept half out to be eaten over the next few days and the other half (cut into squares) into the freezer for bag lunches. I great recipe all around!!!