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  • Writer's pictureTricia

Blueberry Banana Bread

One more day til the weekend! AMEN! I am counting down the hours because this weekend we are going wine tasting in North Georgia.

Nice little throwback pic from when Shawn and I were first dating. Such babies right there. That's the last time I went wine tasting. Can't wait to relive that and hang out with some close friends! What are you guys looking forward to this weekend??

Anyways, let's get down to business! We have all been in that moment where we’re staring down a bunch of borderline dunzo brown bananas and thought, should I throw those away? NO! Don’t do it! You can make this DELICIOUS banana bread right now with a few ingredients that are probably already in your pantry. I was in this predicament a few weeks ago and a lightbulb went off. Banana bread sounded amazing! Aside from it tasting fantastic, I designed this recipe to be pretty macro friendly, so it makes for a great addition your breakfast. Just make sure you pair with some eggs, turkey bacon, or other protein to complete your meal! Adding in the protein is going to increase your satiety, meaning you'll stay full longer!

Blueberry Banana


3 ripe bananas- the riper the better!

1.5 cups Old Fashioned Rolled Oats

3 eggs

2 tbsp grass-fed butter (I love Kerrygold brand)

1/4 cup maple syrup (or same amount of honey)

3/4 cup frozen or fresh blueberries (I made mine with frozen and it was great)

1 tsp vanilla extract

1 tsp cinnamon

1 tsp baking soda


1. Preheat oven to 350.

2. Put the oats in a food processor and pulse until it creates a flour.

3. Mash up the bananas in a large mixing bowl.

4. Mix in all other ingredients aside from the blueberries until smooth.

5. Lightly mix in blueberries.

6. Pour into a greased bread pan.

7. Bake for 35-40 minutes or until middle rises.

8. Allow to cool for 10-15 minutes and enjoy!

Nutrition for 1/8 loaf:

Calories- 180

Carbs- 29g

Fats- 6g

Protein- 5g

Shortcut- you can buy oat flour at the store and skip the second step, but it costs a bit more than buying oats. I also use the rolled oats on a regular basis for my delicious overnight oats recipe, so I always have those on deck.

You could also use the batter to make muffins instead, which makes them more transportable for on-the-go. Freeze them to use as needed if you know it may take you several days to get through the batch. They make great healthy snacks for kids as well!

For other versions of this recipe, you can omit the blueberries and add in a different fruit, OR make it a treat by subbing chocolate chips in their place (obviously that changes the macros around a good bit though ;)).

Hope you love it as much as I do!

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