Blueberry Chocolate Chip Banana Oat Bread

Muffins or quick bread?  Which would you choose?  I generally go for muffins, they’re so much quicker to bake, and the edges are the best part anyways.  But, if you make bread, the pan is way easier to clean.  Such a conundrum.

Not really.  But I do usually make muffins, so when I decided to go with blueberry chocolate chip banana oat bread the other day, everyone here was very excited.  Apparently we need to get out more.  Although I can’t really blame them, it WAS really good bread, and it was a nice change from the usual muffins.

I used fresh blueberries, just cause I had some that were a little past their prime, but you can definitely use frozen.  I usually do in baked goods since I like keeping the fresh fruit for snacking.  Just don’t thaw the frozen berries before mixing them in.  This bread was incredibly soft, with just the right amount of berries and chocolate, and we gobbled it up in under a day.  Obviously I should make banana bread a little more often!

Blueberry Chocolate Chip Banana Oat Bread

Blueberry Chocolate Chip Banana Oat Bread

Yield: makes one 9x5 inch loaf

Note: You can use all all-purpose flour, or all whole wheat if you prefer, I just felt like half whole wheat today!

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1 cup buttermilk (or 1 cup milk mixed with 1/2 tablespoon vinegar and allowed to sit for 5 minutes)
2 medium bananas (about 1 cup mashed)
2 large eggs
1/2 cup lightly packed brown sugar
1/3 cup canola oil
1 cup whole wheat flour
1 cup all-purpose flour
1 cup old fashioned rolled oats
2 teaspoon baking powder
1 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1 heaping cup blueberries
1/2 cup chocolate chips


  1. Preheat the oven to 375 degrees F. Lightly spray a 9x5 inch loaf pan with cooking spray and set aside.
  2. In a small bowl, mash the bananas well. Whisk in the buttermilk, eggs, brown sugar and oil until well combined.
  3. In a large bowl, toss together the whole wheat flour, all-purpose flour, rolled oats, baking powder, cinnamon, salt, baking soda. Pour in the wet ingredients and stir until just combined. Fold in the blueberries and chocolate chips gently.
  4. Pour batter into the prepared pan and bake for 50 minutes to 1 hour, or until browned and a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then remove to a wire rack to cool completely.


Source: Adapted from The Picky Eater .


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    • stacey says

      Hi Nari – I’m slowly adding the weights to older recipes, but haven’t updated this one yet! When I measure flour, I get 5 ounces (140 grams) per cup of flour. Hope you enjoy the banana bread!

  1. Peter says

    Thanks a lot Stacey , no problem here I love huge muffins so there won’t be any issue. I will experiment and tell you :)

    • stacey says

      It actually sounded like such a good idea that I made some this morning, and then I could give you the right time for baking rather than just guessing! I may actually post it again as muffins cause I really liked the way they turned out – we’ll see though! Hope you like them! :)

  2. Peter says

    Hi stacey ,what a lovely recipe. I wanna convert this recipe to muffins do you think it is possible? How much time should I accomodate for regular size muffin pan (12) ?

    • stacey says

      Thanks Peter – it works great as muffins, if you make it into 12 muffins it will take about 25-28 minutes to bake at 375F. They will be large muffins, the cups will be full, you could make them a bit smaller and make more, but you’ll probably want to check if they’re done a bit earlier then. Hope you like them!

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