Oat Flour Blueberry Banana Bread (GF)
This super-moist, gluten-free oat flour 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.
Servings: 8 thick slices
Calories: 242kcal
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: 1slice | Calories: 242kcal | Carbohydrates: 36g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 270mg | Potassium: 298mg | Fiber: 4g | Sugar: 14g | Vitamin A: 113IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 1mg
