Blueberry Banana Oat Bread

The crunchy oaty topping gives a delicious extra dimension to this moist and fruity banana bread!

Difficulty Level

Banana Oat Bread

The crunchy oaty topping gives a delicious extra dimension to this moist and fruity banana bread!

  • 2h 35min Total Time
  • 16 Servings

Ingredients

Bread

  • 90ml vegetable oil, plus extra for greasing
  • 3 medium free range eggs
  • 180ml water
  • 1 box Betty Crocker™ Super Moist Vanilla Cake Mix
  • 2 ripe bananas, peeled and mashed
  • 250g blueberries
  • 100g porridge oats

Crumble

  • 40g plain flour
  • 30g butter
  • 25g porridge oats
  • 2tbsp demerara sugar
 

Instructions Hide Images

Preheat the oven to 180°C (160°C for fan assisted ovens), gas mark 4. Grease and line 2 x 900g loaf tins with nonstick baking paper.

Mix the eggs, oil, water and cake mix in a large bowl and whisk (by hand or using an electric mixer) for 2-3 minutes, until smooth and creamy. Mix in the banana, 200g blueberries and the oats.

Divide the mixture evenly between the tins and smooth the tops. Scatter over the rest of the blueberries, gently pushing into the sponge.

Make the crumble topping. In a medium bowl, rub the flour and butter together with your fingertips (or whizz in a food processor), until the mixture is the texture of breadcrumbs. Stir in the oats and sugar.

Spoon the crumble mixture over the top of the loaves and bake in the oven for 1 hour 20-25 minutes, or until a knife inserted into the loaves, comes out clean.

Remove from the oven and leave to cool for 10 minutes before turning out, crumble side up, onto a wire rack to cool completely. Slice and serve.

Expert Tips

Make into a pudding by serving alongside a summer fruit coulis and some crème fraîche.

Mix up the fruit in the cake and use raspberries or blackberries instead of blueberries.

Try toasting the bread and serving with yogurt or frozen yogurt.

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