Healthy Blueberry Banana Bread is packed with almond and oat flour, no refined sugar and juicy blueberries. It's moist, delicious and it's dairy and gluten-free!
1cupfresh or frozen blueberriesif using frozen, thaw slightly and toss with 1-2 additional tablespoons oat flour
Instructions
Preheat the oven to 350 degrees. Spray a standard loaf pan with cooking spray. Set aside.
Whisk the banana, eggs, oil, maple syrup and vanilla together in a large bowl.
1 cup mashed banana, 2 large eggs, 1/4 cup melted coconut oil, 2/3 cup maple syrup, 1 teaspoon vanilla extract
Add the oat flour, almond flour, baking powder, baking soda and salt, then whisk together until well combined and no lumps remain. Gently fold in the blueberries.
1 cup oat flour, 1 cup almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup fresh or frozen blueberries
Pour the batter into the prepared pan and spread evenly. Bake on the middle rack of the oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack, about one hour. Enjoy!
Notes
Pro tip: This recipe comes together in just one bowl. Simply mash the banana in the bowl first, then add the remaining ingredients in the order listed in the recipe.
Store blueberry banana bread at room temperature for 3-5 days or in the refrigerator for up to one week. It may also be frozen for up to 3 months.