Servings: 1 loaf
Oatmeal Blueberry Banana Bread
This Flourless oatmeal blueberry banana bread contains less added sweetener and oil yet is still moist and sweet. A lovely breakfast and snack!
Equipment
Ingredients
- 2 cups rolled oats or 1 3/4 cups oat flour
- 2 ripe bananas 1 cup mashed
- 2 large eggs
- 3 Tbsp avocado oil
- 3 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1.5 tsp ground cinnamon optional
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper. You can also spray the pan with cooking spray if you don't have parchment paper.
- Transfer the oats to a high-powered blender and blend for 30 seconds on a high speed or until a flour forms. If you have oat flour on hand, skip this step and use 1 3/4 cups of oat flour.
- In a large mixing bowl, mash the bananas until they’re nice and creamy. Add in the eggs, avocado oil, pure maple syrup, vanilla extract and cider vinegar and whisk until the wet ingredients are well-combined.
- Pour in the oat flour, baking powder, baking soda, sea salt and cinnamon (dry ingredients). Mix the dry ingredients into the wet mixture until a thick batter forms.
- Gently fold the blueberries into the batter.
- Pour batter into the prepared baking dish. If you’d like, top the batter with extra blueberries.
- Cover the bread pan with aluminum foil and bake on the center rack of the preheated oven for 40 minutes. Remove the bread from the oven, take off the foil and bake for another 20 to 35 minutes uncovered (for a total of 60 to 75 minutes in the oven).
- Bread is considered fully cooked when it reaches an internal temperature of at least 190 degrees Fahrenheit. To verify the bread is cooked through, you can insert an instant read thermometer into the center of the bread to get an accurate temperature read.
- Allow the bread to cool for at least 30 minutes before slicing and serving.
Notes
To store the bread, wrap the pan tightly in plastic wrap (or use the foil you used to bake the bread) and refrigerate for up to 5 days. You can also store leftovers in an airtight container. Cut any remaining bread into slices, transfer to a zip lock bag and freeze for up to 3 months.
Nutrition
Serving: 1slice (of 8), Calories: 224kcal, Carbohydrates: 31g, Protein: 7g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Cholesterol: 47mg, Sodium: 470mg, Fiber: 4g, Sugar: 5g