Recipes & Ideas

Banana bread, a perennial favorite, gets a boost by adding rolled oats, which give it texture, a nutty flavor and loads of nutrients; blueberries, a super food bursting with antioxidants, bring sweet tang and moistness.

INGREDIENTS

1 cup low-fat buttermilk
2 large eggs
1 cup mashed ripe banana, about 2 medium
2/3 cups packed dark brown sugar
1/3 cups canola oil
2 cups all-purpose flour
1 cup old-fashioned rolled oats
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoons salt
1/4 teaspoons baking soda
1 1/2 packages Driscoll's Blueberries

Instructions

Preheat oven to 375°F. Coat a 9 x 5-inch loaf pan with cooking spray and dust lightly with flour.

Whisk buttermilk, eggs, banana, sugar and oil in a large bowl until well blended. Combine flour, oats, baking powder, cinnamon, salt and baking soda in a separate bowl. Stir flour mixture into buttermilk mixture, mixing just until combined.Gently fold in blueberries. Pour batter into prepared loaf pan.

Bake about 1 hour, or until browned and a pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely on a wire rack before slicing.