This flourless oatmeal blueberry banana bread is moist and sweet with less sugar and oil. Nice breakfast and snack!
INGREDIENT
– 2 cups rolled oats or 1 3/4 cups oat flour– 2 ripe bananas 1 cup mashed– 2 large egg– 3 Tbsp avocado oil– 3 Tbsp pure maple syrup– 1 tsp pure vanilla extract– 1 tsp apple cider vinegar– 2 tsp baking powder– 1/4 tsp baking soda– 1 tsp sea salt– 1.5 tsp ground cinnamon optional– 1 cup fresh blueberrie
Pre-heat the oven to 350°F and line a 9" x 5" loaf pan with parchment. Without parchment paper, spray the pan with cooking spray.
Step 1
INSTRUCTIONS
Pour the oats into a high-speed blender and blend for 30 seconds to make flour. Skip this step and use 1 3/4 cups of oat flour if you have it.
Step 2
Mash bananas until creamy in a large bowl. Whisk the eggs, avocado oil, pure maple syrup, vanilla extract, and cider vinegar until well combined.
Step 3
Dry ingredients: oat flour, baking powder, baking soda, sea salt, and cinnamon. Stir the dry ingredients into the wet mixture to make a thick batter. Mix the blueberries into the batter gently.
Step 4
Put batter in baking dish. Extra blueberries can be added to the batter. Bake the bread pan on the centre rack for 40 minutes under aluminium foil.
Step 5
Remove the bread from the oven, remove the foil, and bake for 20–35 minutes uncovered (60–75 minutes total).
Step 6
An internal temperature of 190 degrees Fahrenheit indicates fully cooked bread. Insert an instant read thermometer into the centre of the bread to check its doneness.
Step 7
Let the bread cool for 30 minutes before slicing and serving.