Yesterday I made a load of blueberry banana oat bread for this mornings breakfast. Kinda sneaking huh? After a busy week of work, spring sports, washing 8 loads of laundry and just the general duties of being a mom, I’ve taking this Sunday off from cooking.
This blueberry banana oat bread is not only wee bit on the hearty side, but it’s FANTASTIC with a bit of fresh butter spread across the top as well. 
Ingredients
1 cup buttermilk {how to make buttermilk}
2 large eggs
1 cup mashed ripe banana
2/3 cups packed dark brown sugar {how to make brown sugar}
1/3 cups canola oil
2 cups all-purpose flour
1 cup old-fashioned rolled oats
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoons salt
1/4 teaspoons baking soda
1 1/2 cups blueberries {I used frozen}
Directions
Preheat oven to 375°F.
Coat a 9 x 5-inch loaf pan with butter and dust with a little flour.
In a small bowl, whisk the buttermilk, eggs, sugar, oil and mashed banana until nice and smooth.
In another bowl, mix together the flour, baking powder, baking soda, cinnamon, salt, baking soda and oats. Stir dry mixture into wet mixture. Fold in blueberries and pour the batter into your prepared loaf pan.
Bake for 55 to 65 minutes or until the top is browned and a toothpick inserted into the center of the loaf comes out clean. Cool in pan 30 minutes before removing the loaf from the pan and then cool the blueberry banana oat bread on a wire rack before slicing.
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