ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Blueberry Banana Bread

Yield Makes 1 loaf
From the kitchen of: Susan Emack Alison, copy chief. Here I am in my family's 1966 Christmas card photo. I'm flanked by my siblings (nice hairdo, Anne!), both fantastic cooks who, no doubt, are howling that their sister who burned the popcorn has a recipe in a national magazine. Loaded with fresh berries, oatmeal, and wheat germ, this healthy and simple bread received our Test Kitchen's highest rating! My children deliver warm loaves to neighbors every Christmas Eve.Prep: 15 minutes; Stand: 5 minutes; Bake: 50 minutes.


  • 2 large, ripe bananas
  • 2/3 cup sugar
  • 2 large eggs, beaten
  • 1/3 cup buttermilk
  • 1/2 teaspoon salt
  • 1/2 cup wheat germ
  • 3/4 to 1 cup uncooked old-fashioned oats
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 cup vegetable oil
  • 3/4 cup fresh blueberries

How to Make It

  1. Preheat oven to 350°. Mash bananas with a fork in a large bowl. Stir in sugar and next 5 ingredients. Let stand 5 minutes or until oats soften.

  2. Combine flour, baking powder, and baking soda in a small bowl. Add to banana mixture alternately with oil, stirring just to incorporate. Fold in blueberries. Pour into a greased 9- x 5-inch loafpan, and bake 50 minutes or until a wooden pick inserted in center comes out clean.