Blueberry-Banana-Oat Bread

Vegetarian
Health score
2%
Blueberry-Banana-Oat Bread
205 min.
16
150kcal

Suggestions


Welcome to a delightful baking adventure with our Blueberry-Banana-Oat Bread! This scrumptious recipe is perfect for those who appreciate the wholesome goodness of vegetarian treats. Imagine the sweet aroma of ripe bananas mingling with the burst of juicy blueberries as it bakes in your oven, creating a comforting atmosphere in your kitchen.

This bread is not just a treat for your taste buds; it’s also a nutritious option that fits seamlessly into your healthy lifestyle. With a base of Bisquick Heart Smart® mix and the added texture of quick-cooking oats, each slice is packed with flavor and a satisfying chew. The natural sweetness from the bananas and a touch of sugar make it a delightful snack or breakfast option, while the blueberries add a pop of color and antioxidants.

Whether you’re enjoying it fresh out of the oven or toasting it for a warm breakfast, this Blueberry-Banana-Oat Bread is sure to please everyone at the table. It’s easy to make, and with 16 servings, it’s perfect for sharing with family and friends. So, gather your ingredients, preheat your oven, and get ready to indulge in a slice of this deliciously moist and flavorful bread that’s bound to become a favorite in your home!

Ingredients

  • 2.8 cups baking mix bisquick heart smart®
  • 0.7 cup sugar 
  • 0.3 cup oats 
  • cup banana very ripe mashed (2 medium)
  • 0.3 cup milk 
  •  eggs 
  • cup blueberries fresh thawed drained ( and )

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • loaf pan
  • toothpicks

Directions

  1. Heat oven to 375°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
  2. In large bowl, stir Bisquick mix, sugar, oats, bananas, milk and eggs until moistened; beat vigorously 30 seconds. Gently stir in blueberries.
  3. Pour into pan.
  4. Bake 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours, before slicing.

Nutrition Facts

Calories150kcal
Protein7.53%
Fat23.75%
Carbs68.72%

Properties

Glycemic Index
16.74
Glycemic Load
8.02
Inflammation Score
-2
Nutrition Score
4.456956523916%

Flavonoids

Cyanidin
0.78mg
Petunidin
2.92mg
Delphinidin
3.28mg
Malvidin
6.25mg
Peonidin
1.88mg
Catechin
1.06mg
Epigallocatechin
0.06mg
Epicatechin
0.06mg
Luteolin
0.02mg
Kaempferol
0.16mg
Myricetin
0.12mg
Quercetin
0.72mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:150.39kcal
7.52%
Fat:4.03g
6.19%
Saturated Fat:1.09g
6.83%
Carbohydrates:26.2g
8.73%
Net Carbohydrates:25.15g
9.14%
Sugar:13.01g
14.46%
Cholesterol:21.33mg
7.11%
Sodium:272.75mg
11.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.87g
5.74%
Phosphorus:146.31mg
14.63%
Manganese:0.2mg
10.06%
Vitamin B1:0.14mg
9.23%
Vitamin B2:0.13mg
7.93%
Folate:31.34µg
7.83%
Selenium:4.04µg
5.76%
Vitamin B3:1.06mg
5.3%
Calcium:46.59mg
4.66%
Iron:0.8mg
4.45%
Fiber:1.06g
4.23%
Magnesium:13.92mg
3.48%
Vitamin B6:0.07mg
3.41%
Vitamin B5:0.34mg
3.36%
Vitamin K:3.25µg
3.1%
Copper:0.06mg
2.76%
Potassium:93.83mg
2.68%
Vitamin B12:0.15µg
2.5%
Vitamin C:1.77mg
2.15%
Zinc:0.29mg
1.96%
Vitamin E:0.16mg
1.07%
Vitamin D:0.15µg
1.01%