Blueberry Banana Oat Bread

If you’re looking to switch up your breakfast routine, or maybe you need a recipe to use up those ripe looking bananas on your counter – I gotchu! I’ve been making a version of this bread for a couple years now, but that recipe called for almond flour. And while it was delicious, it was getting a little expensive buying almond flour every time I wanted to make this delicious bread. So, I wanted to make a bread that was more budget friendly using oat flour.

If you have a container of oats in your pantry, pull them out and run them through a blender for a few minutes until it creates a flour. It should turn into a fine powder. It’s literally that easy! And you have a gut-friendly, high fiber, flour alternative! Both instant, and old fashioned work well here. I haven’t tried steel cut oats though – will get back to you on that one.

Sprinkle some coconut sugar (or honestly, regular sugar would work well too), and some left over in-tact oats,  on top before you bake for a delicious crust. I’ll make a loaf of this bread on the weekend, and then have breakfast ready for the week! Top it with your favorite nut butter when you’re ready to eat, and you have a delicious breakfast to keep you full for hours.

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Blueberry Banana Oat bread

Prep Time 10 minutes

Cook Time 45 minutes

Ingredients

Wet ingredients

• 2 ripe bananas, mashed
• 2 eggs
• 1/4 cup coconut oil
• 2-3 Tbs almond milk
• 3 Tbs honey, or real maple syrup
• 2 tsp vanilla

Dry Ingredients

• 2 cups oat flour
• 1/2 tsp salt
• 1 tsp baking powder

Other

• 1 cup blueberries, dry or frozen
• coconut sugar
• oatmeal

Instructions

1. Preheat the oven to 350 degrees F, and prepare a 9x5 loaf pan with parchment paper.

2. Mix wet ingredients together in a large bowl.

3. Mix dry ingredients together in a small bowl.

4. Add your dry ingredients into your wet ingredients and mix until just combined, do not over mix or you will end up with a tough bread.

5. Add in your blueberries and mix until just combined.

6. Add to mixture to your prepared dish, and top with coconut sugar and oats (optional, but makes for a delicious crust!)

7. Bake for 45-50 minutes, or until a knife inserted in the middle comes out clean

Recipe Notes

Stores well for 3-4 days in a container on the counter, or up to a week in the refrigerator. 

If storing in the refrigerator, reheat a slice in the microwave for 10 seconds for the perfect piece of warmed bread

If you make any of my recipes, I would love to see – Tag me on Instagram, @nourished_bliss!

XO