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Gluten-Free Blueberry Banana Bread with Oat Flour
This super-moist, gluten-free banana bread is absolutely bursting with juicy blueberries. Jam packed with goodness from oat flour and avocado oil, a slice of this blueberry banana bread is the perfect way to start your day.
Prep Time
20
minutes
mins
Cook Time
45
minutes
mins
Course:
Baked Good
Cuisine:
American
Servings:
8
thick slices
Calories:
242
kcal
Author:
Abra Pappa, MS, CNS, LDN
Ingredients
3
bananas
mashed with a fork
2
cups
rolled oats
ground in a blender to make oat flour
2
large
eggs
1/2
cup
coconut sugar
1/4
cup
avocado oil
2
tbsp.
oat milk
or any other milk
1
tsp.
vanilla extract
1/2
tsp.
almond extract
1/4
tsp.
salt
1
tsp.
baking soda
1/2
tsp.
baking powder
1
cup
blueberries
coconut palm sugar for topping
(optional)
Instructions
Preheat the oven to 350 degrees.
Line a bread pan with parchment paper.
Mash bananas in a bowl. Mix in eggs, sugar, oil, almond extract, vanilla extract, and milk. Whisk well to combine
In a separate bowl, combine oat flour, salt, baking soda and baking powder. Whisk to combine.
Pour wet ingredients in to dry and stir to combine.
Fold in blueberries.
Pour batter into the prepared bread pan, scatter top with a sprinkle of coconut sugar.
Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Notes
Leftovers and Storage:
For best results store banana bread in the fridge for up to 5 days.
Nutrition
Serving:
1
slice
|
Calories:
242
kcal
|
Carbohydrates:
36
g
|
Protein:
5
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
47
mg
|
Sodium:
270
mg
|
Potassium:
298
mg
|
Fiber:
4
g
|
Sugar:
14
g
|
Vitamin A:
113
IU
|
Vitamin C:
6
mg
|
Calcium:
40
mg
|
Iron:
1
mg