-
Prep time
10 minutes
-
Cook time
45 minutes
-
Serves
8
Author Notes
This blueberry-crammed banana oat bread lived true to its name! It is definitely crammed with blueberries. In every bite, you get those yummy little explosions of baked blueberries goodness. It is also fluffy, chunky with fruit, healthy, and oh so yummy. You could easily have these for your on-the-go back to school breakfast or as a yummy dessert. —Happy as a Yam
Ingredients
- Wet Ingredients
-
3
medium-sized over ripened bananas
-
2 tablespoons
ground flaxseed
-
1/3 cup
plant-based milk of choice (I used almond milk)
-
1/3 cup
coconut oil, melted
-
1 teaspoon
pure vanilla extract
-
1 tablespoon
apple cide vinegar
- Dry Ingredients
-
1/4 cup
cane sugar
-
1/2 cup
rolled oats
-
1 teaspoon
baking soda
-
1 teaspoon
baking powder
-
1 1/2 cups
Bob’s Red Mill Flour All purpose flour
-
1/4 teaspoon
Xanthan Gum
-
1 1/2 cups
Frozen Blueberries Extra oats for topping (optional)
Directions
-
Preheat oven to 350F. Grease a 9 x 5 pan with coconut oil and line with parchment paper.
-
In a medium sized mixing bowl, add the dry ingredients then stir to combine.
-
Mash the bananas in a small bowl, using the back of a fork then add the wet ingredients.
-
Add the wet ingredients to the dry ones and but don’t over mix. Gently fold in the blueberries.
-
Pour the batter into a lightly greased 9 x 5 loaf pan and sprinkle a few blueberries with a small handful of oats over top.
-
Bake for 45 minutes in a convection oven or up to 55 in a regular oven. Cook till golden and toothpick comes out clean.
-
Once done, let cool for 15 minutes in the pan. Enjoy!
See what other Food52ers are saying.