Heyyyy! I hope you’re ready because I’m hurling another Kin Community video at you. I hope you don’t mind. Today’s recipe, Oat Blueberry Banana Bread, is kind of a no-brainer. It’s crunchy with a lot of banana-awesomeness inside. In other news, I think–as a community–we need to come up with another word for “moist.”
I know I’ve said this like, a million times before. And, I do sometimes feel like I talk about the same things over and over. You know when you’ve been friends with someone for a long time and they keep repeating the same story over and over, and if you’re nice you keep listening and act like you’ve never heard it before; but if you’re like me, you’re just like, Dude, okay I’ve heard this like a million times–get a new story already!
So, if you’re sick of hearing this, I completely understand and come back tomorrow (or Wednesday), I’m promising cake or empanadas…I can’t decide. But if you’re feeling particularly patient, hear me out. I wanted to describe this banana bread as moist, because, well, it is. (And I do in the video but it was painful for me to do so!) This bread is moist. And it’ll stay that way for daaayys. But OMG do I hate that word. It’s too disgusting of a word to describe something so perfect and delicious, and yet I have no synonym for it. I’m synonym-less.
So, this morning I’m trading this Oat Blueberry Banana Bread for a synonym. Your move…
(Recipe after the jump!)
Oat Blueberry Banana Bread
1½ cups all-purpose flour, plus 1 tablespoon for dusting pan
¼ cup rolled oats, plus 1 handful for topping
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
⅓ cup buttermilk
1 tablespoon vegetable oil
1 tablespoon vanilla extract
2 large eggs
½ cup light brown sugar
¼ cup granulated white sugar
1 cup smashed ripe bananas (about 3 bananas)
1½ cup blueberries
1. Pre-heat oven to 325˚F (160˚C). Lightly grease a 9×5-inch (23 x 13 cm) pan and dust with a tablespoon (15 mL) of flour. In a medium bowl, mix together all-purpose flour, rolled oats, baking powder, baking soda and salt.
2. In a measuring cup, measure out the buttermilk. To the buttermilk, add the vegetable oil and vanilla extract and mix until combined. In a large bowl, using an electric mixer, beat eggs, light brown sugar and white sugar together until thick and pale, approximately 3-5 minutes. Mix in smashed banana and buttermilk mixture.
3. In two batches, add flour mixture, mixing until just combined, being sure not to overmix. Fold in blueberries and transfer batter to prepared loaf pan. Top with a handful of rolled oats.
4. Bake quick bread for 1 hour, or until a tester inserted into the center comes out clean. Invert bread onto a rack to cool. Banana Bread will be moist up to 3-4 days. Wrap tightly in plastic wrap to preserve its freshness.