Easy Blueberry-Crammed Banana Oat Bread
Everyone knows what to do when you have a bunch of over-ripened bananas. It’s time to make banana bread! As I watched these bananas go from yellow to black, I got so excited that all I could think about was that sweet banana bread. As much as I love banana bread, I did, however, want to put a little twist to it this time, and since I had a Costco-sized bag of blueberries that has been barely touched in 3 months, I figured I could make good use with it.
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.
The time to prep this was super quick. Only about 10 minutes and most of that time is really just spent peeling your over-ripened bananas, so if you are a busy person, this is a great easy-bake recipe for you. I look forward to seeing your comments.
Blueberry-Crammed Banana Oat Bread
- 3 medium-sized over ripened bananas
- 2 tbsp ground flaxseed
- 1/3 cup plant-based milk of choice (I used almond milk)
- 1/3 cup coconut oil, melted
- 1 tsp pure vanilla extract
- 1 tbsp apple cide vinegar
- 1/4 cup cane sugar
- 1/2 cup rolled oats
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 cup Bob’s Red Mill Flour All purpose flour
- 1/4 tsp Xanthan Gum
- 1 1/2 cup Frozen Blueberries
- Extra oats for topping (optional)
- 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!