Blueberry Banana Nut Oatmeal Bread Food

BLUEBERRY BANANA OAT BREAD RECIPE

Steps:

• Preheat oven to 350 degrees.
• Spray loaf pan with cooking spray, set aside.
• In a medium bowl, combine oats, flours, sugar, baking soda, salt; mix.
• In a separate bowl; combine eggs, applesauce, and bananas; mix well.
• Toss blueberries with 2 tablespoons reserved flour to lightly coat.
• Make a well the in dry ingredients, pour in wet, and mix just until combined.
• Add nuts and stir.
• Add blueberries and gently mix in.
• Pour into prepared pan.
• Combine topping and sprinkle on top of batter.
• Bake 50-60 minutes, checking for inserted toothpick to remove clean.
• Let cool 10 minutes, turn out on rack to finish cooling

BANANA BLUEBERRY OATMEAL BREAD

Steps:

• Preheat oven to 350 degrees. Grease and flour a loaf pan.
• In a large bowl mix flour, sugar, salt, baking powder, and oats.
• In a medium bowl, mash the bananas. Beat in the eggs and oil. Add to dry ingredients and mix to combine. Fold in nuts and blueberries.
• Pour batter into the prepared loaf pan. Bake at 350 degrees for 1 hour. Cool in the pan for about 10 minutes, then remove and cool on a wire rack.

BLUEBERRY BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.
• Mix flour, baking soda, and salt together in a bowl.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract. Beat mashed bananas thoroughly into the mixture. Add flour mixture in small increments while beating until just combined into a thick batter. Fold blueberries into the batter; pour into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

OATMEAL BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the banana and vanilla.
• In a separate bowl, sift together flour, baking soda and salt. Beat into creamed mixture. Stir in oats and nuts. Pour into prepared pan.
• Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

BLUEBERRY BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 4 1/2x8 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.

BLUEBERRY BANANA NUT OATMEAL BREAD

Steps:

• Cream shortening and sugar till fluffy.
• Add eggs one at a time, mixing well.
• Stir in banana.
• Combine remaining ingredients, stirring gently.
• Add dry ingredients to wet ingredients, mixing just until moistened.
• Turn into a greased and floured loaf pan.
• Bake at 350*F for 50-55 minutes until toothpick comes out clean.
• Cool in pan for 10 minutes; remove from pan and cool on wire rack.

BLUEBERRY-BANANA BREAD

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9- by 5- by 3-inch loaf pan. Set aside.
• In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended.
• Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours.

BANANA BLUEBERRY OATMEAL BAKE

Steps:

• Preheat oven to 350°. In a bowl, whisk the first 5 ingredients until blended. Stir in oats. , Arrange banana slices in a single layer in a greased 9-in. square baking pan; sprinkle with blueberries. Pour oatmeal mixture over top, spreading evenly. Bake until set, 25-30 minutes. Remove from oven. Preheat broiler., For topping, in a small bowl, mix brown sugar, flour and butter with a fork until crumbly; stir in pecans. Sprinkle over oatmeal. Broil 7-8 inches from heat until lightly browned, 2-3 minutes. Let stand 10 minutes before serving.

BANANA BLUEBERRY PISTACHIO NUT BREAD

Steps:

• Combine 1 cup of the flour with baking powder/soda and salt.
• add sugar and butter- mix well.
• add banana and eggs and remaining flour- mix.
• stir in blueberries and nuts.
• Bake 350 degrees for 1 hour.

BLUEBERRY UPSIDE-DOWN BANANA NUT BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Whisk together the canola oil, water, eggs, and egg white. Stir in the banana, then add 1 cup of sugar. Combine flour, baking soda, salt, and flax seeds in a separate bowl. Stir the banana mixture into the flour mixture. Fold in the pecans. Combine blueberries and 1/4 cup of sugar in a small bowl, then pour into the prepared pan. Carefully pour batter over the berries.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.