Blueberry Oat Banana Bread with Pecans

Blueberry oat Banana bread with Pecans

Why is it no matter how many banana’s you buy, you always have a few left over that just aren’t appealing? I think that everyone really enjoys a good banana, and unfortunately that window of opportunity for that really good banana is only two days tops…..when you get down to it, it’s really only a day, but there’s there is always an acceptable range, when it’s not really perfect but still enjoyable.    But then you hit that range when they’ve sugar up a bit too much and gotten just a little soft….sigh,  and so there they sit until they turn brown and you toss them.  I know what your saying, some of you out there are going to tell me that’s when they’re the best.  Nope, not for me, not even in cereal…sigh

But not to worry you do have a very good option because everyone love’s Banana Bread!  So don’t throw out those over ripe banana’s instead take your old brown over ripe banana’s and take them out of their peels and wrap them in plastic wrap, and freeze them in a zip lock bag until you have enough banana’s and enough time to make banana bread because they are perfect for baking!

I always have the best of intentions on Saturday or Sunday morning when i wake up at 6 instead of my usual 4am, but as soon as i sit down to a cup of coffee its all over….and while I admit nothing compares to my stumbling through the kitchen at 6 in the morning trying to be quiet, dragging out all the ingredients and measuring, I do tend to make quite a mess in my uncaffeinated state… to help make my morning easier and get the banana bread in the oven faster, I make up 3 or 4 bags of the dry ingredients ahead of time. Everything fits nicely into a small zip lock, label it and date it. That way if I get ambitious and decide to prep other baked goods I know what is in each bag.
Now all I have to do is get out the butter, eggs and sugar and in less than time it takes to preheat the oven I have the banana bread in the oven a cup of coffee in my hand and the news on the TV…… is good

blueberry oat banana bread with pecans

I’ve made many versions of Banana Bread through out my life, but my favorite recipe comes from the first female TV chef that I had a crush on (even before Giada)  and that of course would be Nigella Lawson a true Domestic Goddess!   There is just something so sensual about the way she enjoys food, especially the segment at the very end when she’s sneaking something out of the fridge as a late night snack.   I remember the saying never trust a skinny chef, well that may not be true anymore, but I certainly wouldn’t trust a chef that doesn’t absolutely love food… granted there are times I just eat because I have to, and at those times, truly enjoying my food is not an option.   But when I have time to prepare a dish, or go out to a nice restaurant, first I enjoy the presentation, the aroma, and then the taste….it should be an explosion of the senses when you eat something that is truly delicious, and that my friends is what I love about Nigella,  you can see from her expressions that she adores each tempting mouthful of her most recent creation.

So when I say that I’ve got a good banana bread recipe courtesy of Nigella Lawson, you can believe its good!  I did do a little tweaking with this version adding some oats and dried blueberries,  I enjoyed the texture the oats gave, but will stick with raisins, the blueberries just weren’t as satisfying in the banana bread.  But do try the recipe, no matter what you add, you’ll be glad you did!

Blueberry oat banana bread with pecans

4.9 from 8 reviews
Blueberry Oat Banana Bread
Prep time
Cook time
Total time
Recipe type: Breakfast Bread
Serves: 8
  • ½ cup of golden raisins (dried blueberries or cranberries)
  • 1 cup plus 2 Tablespoons all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup unsalted butter, melted
  • ½ cup sugar
  • ½ oats
  • 1 tbsp raw sugar
  • 2 large eggs
  • 1½ cup very ripe bananas, mashed
  • ½ cup chopped pecans or walnuts
  • 1 teaspoon pure vanilla extract
  1. butter and flour a 9" loaf pan
  2. preheat the oven to 325 degrees
  3. place the flour, salt, baking soda, and baking powder in a small bowl and combine well with either your hands or a wooden spoon
  4. In a large bowl or your mixer place the sugar and melted butter and mix well, add the eggs one at a time, then add the mashed banana’s
  5. with your wooden spoon mix in the raisins, oats, nuts and vanilla extract. Add the flour mixture a third at a time mixing well each time.
  6. Pour the batter into the prepared loaf pan and bake in the middle of the oven for 1 hour
  7. When the bread is ready a toothpick or knife inserted into the center should come out clean there may be a little clinging to it, just not gooey batter
  8. Place the pan on a rack to cool for 15 minutes and then pop it out of the pan and its ready to enjoy.
regular raisins may be used instead of golden raisins, i have used currents instead of raisins also. If your a chocolate fan, try adding some chocolate chips if you like, chocolate seems a natural pairing with banana’s, just don’t get carried away ½ cup should be plenty.


I hope everyone had a chance to enjoy the weekend.  We were blessed with two good days, we did see some rain, but the temperatures were still well above our norms for this time of year, so all in all it was a very pleasant weekend.   Thanks so much for stopping by today, and I wish all of you a great week!

See you all soon!


  1. I’ve got a bunch of browning bananas on my counter and was just thinking about making some banana bread or muffins with them. Will be trying a gluten-free/dairy-free version of Nigella’s recipe (I love her!) for my little guy who has food allergies.

  2. I think if it weren`t for banana bread there would be a lot of wasted banana`s in this world. This recipe sounds really good, I like the addition of blueberries to make it a little more than just banana bread.

  3. I don’t think you could have added one more favorite flavor in this bread. I love it to bits!!

  4. I swear I only buy bananas to let them get ripe for an excuse to make bread. I love the pecans in here for crunch!

  5. Mmm, this looks wonderfully moist. The pecans sound like a decadent addition 🙂 Nicely done!

  6. This recipe is timely. I have a bunch of overripe bananas staring at me, and also some blueberries laying around. I must make this. Your recipes are always good, Chef Dennis. This will be another classic for my family! Thanks for sharing. Happy Mon.!

  7. Thank you for sharing this recipe. I have two overripe bananas sitting on my counter. My normal banana bread recipe uses five bananas, but this is a great use for those two little orphans that are getting extra fragrant. Bookmarked!

  8. This looks delicious! I actually really like eating overripe bananas – if there aren’t brown spots on the skin, I don’t want it! Sometimes I don’t make it through all my ripe bananas though, so I’m going to have to try freezing them like you suggested. (Having a duh moment right about now…)

  9. See I wait until the bananas are juuuust about ready for banana bread and THEN I eat them. hehe, I like them when they have brown spots on them. I can’t eat them when they are green. However, I think we can both agree on this gorgeous bread! How very yummy this looks. I love that you added blueberries too. Delicious chef!

  10. Looks like a good use of leftover bananas to me! 🙂

  11. Chef – this looks really, really good and I can only imagine how good the kitchen smells… will try this one!

  12. I love the oatmeal in this creation!! Just about anything with oats is a hit in my book, and add banana and you’ve made it even better. We toss our bananas in the freezer when they “go too far” that way I’ve always got a few on hand for breads, pancakes or smoothies. This one is high on our list to try Dennis! Happy Monday!

  13. What a gorgeous combination of ingredients – love the nuts, the banana, the oatmeal and especially the blueberries! Thanks, Chef Dennis!

  14. i also can’t stand brown bananas, so thank heavens for banana bread! oo and with blueberries and pecans? yes please!

  15. This looks awesome, Chef! I’ve got eight bananas that are oh, on their last leg of life. I was going to make banana bread with the bananas but now I’ve got another recipe to try out 🙂

  16. Brilliant – I love the idea of bags of dry ingredients. I’m with you on stumbling around the kitchen in the morning. All too often for me it’s trying to get lunch fixed or dinner in the crockpot. But, a warm loaf of quickbread on a Sunday morning. That’d be heavenly!

  17. I love a good banana bread recipe. This looks delicious!

  18. thank you for this great recipe i love banna bread
    best wishes

  19. followed the recipe and it turned out great! Thanks for scoop, this one is going into my collection. I found some good bread and granola products here as well if you’re looking for healthy foods

  20. So much flavor going on here Chef! I’m a sucker for a good banana bread. I have my go-to recipe but I’d love to give this one a try. Blueberries are my favorite spring/summer treat!

  21. Chef, that is a beautiful loaf of banana bread – looks so soft and sounds packed with flavour. My husband loves bananas in baking, I can’t wait to try this recipe!

  22. I had 3 bananas that were perfectly ripe, so I made your recipe this afternoon, but with only 1 tablespoon of sugar (as I don’t care for all that sugar in cakes). I soaked the oats in the banana mixture for an hour first to give them time to soften. I added pumpkin pie spice, cinnamon and a little ginger for taste, in addition to the vanilla extract. The cake came out looking wonderful. We tried it tonight and it was perfect, not too moist but not too dry either, perfectly cooked, and not overly sweet. I will do it again.

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