Blueberry-Banana Bread

Prep 15 min
Total 3 hr 20 min
Servings 24

There are so many reasons to love this blueberry banana bread. It’s moist, sweet and such a treat. It delivers a double dose of fruit. Oats add a texture boost, and it’s almost always an option to make this recipe. Why? Because this loaf is made with Bisquick™, and just a few other basic ingredients. So next time you find yourself with a bunch of brown bananas, mix up a loaf of this perfect breakfast bread, and there’s no reason you can’t turn a slice into a snack or even an after-dinner treat!

By Betty Crocker Kitchens

Updated April 24, 2020

Make with

Bisquick

Ingredients

2

cups Original Bisquick™ mix
3/4

cup quick-cooking oats
2/3

cup sugar
1

cup mashed very ripe banana (2 medium)
1/4

cup milk
2

eggs
1

cup fresh or frozen (thawed and drained) blueberries

Steps

Hide Images

1

Heat oven to 350°F. Grease bottom of loaf pan, 9x5x3 inches.
2

Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds.
3

Gently stir in blueberries. Pour into pan.
4

Bake 45 to 55 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 wire rack. Cool completely, about 2 hours, before slicing. Cut into 24 slices. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Most quick breads are removed from their pans to a wire rack. This produces a drier, crisper surface. If left in the pan, the bread would become steamed and soft. To do this easily, line your loaf pan with parchment paper. Grease parchment paper and coat with flour before adding batter to the pan.
Want to learn how to avoid the blue-tinged batter, soggy bottomed cakes and more? Check out our tips on baking with frozen blueberries.
Want to dress up your loaf? For a simple but sophisticated look, sprinkle the loaf with turbinado sugar, this large-grain sugar won’t melt into the batter. When you serve it up the sugar will give each slice a sparkle. Another option? Mix up a simple glaze with lemon juice, powdered sugar and milk. Then drizzle it over the cooled loaf before serving.
No blueberries? Try using fresh raspberries instead. If you’re missing other ingredients, check out this advice on baking substitutes and read about what happened when we baked our classic banana bread recipe with a simple substitute.