Blueberry Banana Nut Bread

Blueberry Banana Nut Bread

Easy banana bread to use up overripe bananas.


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Serves: 20 person(s) Change

Preparation Time: 10 mins
Cooking Time: 50 mins

Yield: 20 x 1 oz slices

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe Dairy-Free Recipe


  • 2 cup Heart Smart Bisquick®
  • 3/4 cup dry old-fashioned oats
  • 2/3 cup Splenda®
  • 2 medium very ripe bananas, mashed
  • 1/4 cup unsweetened vanilla almond milk
  • 1/2 cup Egg Beaters®
  • 1 cup fresh or frozen blueberries, thawed and drained
  • 1/4 cup chopped walnuts


Preheat oven to 350ºF. Spray loaf pan with cooking spray.

Stir Bisquick, oats, Splenda, bananas, almond milk, and Egg Beaters until moistened. Beat vigorously for 1/2 to 1 minute. Gently fold in blueberries and nuts. Pour into prepared pan.

Bake in preheated oven 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Loosen from sides of pan and rack to cool top side up for 2 hours before slicing.

Wrap tightly and store at room temperature for 4 days or in refrigerator for 10 days.

Thanks to Janet Sue Reck, CalorieKing member

Nutritional Info (per serving)

CALORIES 92 cals
Kilojoules 384 kJ
Fat 3.1 g
Saturated Fat 0.6 g
Cholesterol 0 mg
Sodium 161 mg
Carbohydrates 15.2 g
Fiber 0.9 g
Total Sugars 2.7 g
Protein 2.3 g
Calcium 17.0 mg
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