Banana Bread w/ Blueberry & Oats Recipe || KIN EATS
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Adrianna Adarme of https://acozykitchen.com shares a delicious recipe for banana bread. Her twist includes blueberries and oats which makes this loaf a powerhouse for nutrition. Bake one this weekend and you’ll be looking forward to your breakfast every day next week!
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Banana Oat Blueberry Bread
1½ cups (180 g) all-purpose flour, plus 1 tablespoon (15 mL) for dusting pan
¼ cup (22 g) rolled oats, plus 1 handful for topping
2 teaspoons (10 mL) baking powder
½ teaspoon (2.5 mL) baking soda
½ teaspoon (2.5 mL) salt
⅓ cup (80 mL) buttermilk
1 tablespoon (15 mL) vegetable oil
1 tablespoon (15 mL) vanilla extract
2 large eggs
½ cup (90 g) light brown sugar
¼ cup (50 g) granulated white sugar
1 cup smashed ripe bananas (about 3 bananas)
1½ cup (220 g) blueberries
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.
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. In two batches, add flour mixture, mixing until just combined, being sure not to overmix.
Fold in cranberries and transfer batter to prepared loaf pan. Top with a handful of rolled oats.
Bake quick bread for 1 hour, or until a tester inserted into the center comes out clean. Invert bread onto a rack to cool. Cranberry Oatmeal Banana Bread will be moist up to 3-4 days. Wrap tightly in plastic wrap to preserve its freshness.
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