Servings: 8 slices
Oat Blueberry Banana Bread
Blueberry banana bread made with whole oats using your blender!
Ingredients
- 3 cups gluten-free old fashioned rolled oats
- 3 large eggs
- 4 ripe bananas 1 2/3 cups mashed
- 1/3 cup coconut sugar*
- 1 tablespoon lemon juice or cider vinegar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 2/3 cup fresh blueberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit and lightly grease or spray a loaf pan.
- Add the oats to a high-powered blender and blend until a smooth flour forms.
- Add the remaining ingredients (except for the blueberries) to the blender with the oat flour, and blend until combined.
- Stir in the blueberries then transfer the banana bread batter to the prepared baking pan. Smooth into an even layer
- Bake on the center rack of the preheated oven for 55 to 75 minutes, or until it is golden-brown around the edges and set up in the middle. If at any point the bread begins browning up too much, cover the loaf pan in foil. Remove from the oven and allow bread to cool at least 1 hour before slicing. Bread is baked through when it reaches an internal temperature of 190 degrees Fahrenheit (or higher). To verify the bread is fully cooked, you can insert and instant read thermometer into the center of the bread.
- Serve with butter and a drizzle of pure maple syrup or honey.
Notes
*You can replace the coconut sugar with regular brown sugar or pure maple syrup.
Nutrition
Serving: 1of 8, Calories: 289kcal, Carbohydrates: 55g, Protein: 10g, Fat: 5g, Fiber: 8g, Sugar: 18g