Oatmeal Blueberry Banana Bread
User Reviews
4.3
Oatmeal Blueberry Banana Bread
Description
The Oatmeal Blueberry Banana Bread recipe uses oats or oat flour as the base, mashed ripe bananas for moisture and sweetness, and fresh blueberries folded into the batter for bursts of juiciness. The combination of pure maple syrup and avocado oil ensures the bread stays tender while adding subtle flavors. Vanilla extract and apple cider vinegar balance and enrich the batter, while the leavening agents baking powder and baking soda provide the rise needed for a soft crumb. Cinnamon lends optional warmth and depth to the flavor profile.
After mixing, the batter is poured into a parchment-lined loaf pan and baked covered with foil to maintain moisture, resulting in a tender, moist loaf with a delicate crumb. The blueberries add a fresh fruity texture that contrasts nicely with the softness of the bread.
This bread is well suited for breakfast, afternoon snack, or light dessert. It pairs nicely with butter or cream cheese spread. It holds well when refrigerated up to five days and can be sliced and frozen for up to three months to preserve freshness.
Storing instructions recommend wrapping well in plastic wrap or using airtight containers to retain moisture and flavor. Reheating slices before serving can restore softness.
Ingredients
- 2 cups rolled oats or 1 3/4 cups oat flour
- 2 banana 1 cup mashed, ripe
- 2 egg large
- 3 Tbsp avocado oil
- 3 Tbsp pure maple syrup
- 1 tsp vanilla extract pure
- 1 tsp apple cider vinegar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt sea salt
- 1.5 tsp ground cinnamon optional
- 1 cup blueberries fresh
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper. You can also spray the pan with cooking spray if you don't have parchment paper.
- Transfer the oats to a high-powered blender and blend for 30 seconds on a high speed or until a flour forms. If you have oat flour on hand, skip this step and use 1 3/4 cups of oat flour.
- In a large mixing bowl, mash the bananas until they’re nice and creamy. Add in the eggs, avocado oil, pure maple syrup, vanilla extract and cider vinegar and whisk until the wet ingredients are well-combined.
- Pour in the oat flour, baking powder, baking soda, sea salt and cinnamon (dry ingredients). Mix the dry ingredients into the wet mixture until a thick batter forms.
- Gently fold the blueberries into the batter.
- Pour batter into the prepared baking dish. If you’d like, top the batter with extra blueberries.
- Cover the bread pan with aluminum foil and bake on the center rack of the preheated oven for 40 minutes. Remove the bread from the oven, take off the foil and bake for another 20 to 35 minutes uncovered (for a total of 60 to 75 minutes in the oven).
- Bread is considered fully cooked when it reaches an internal temperature of at least 190 degrees Fahrenheit. To verify the bread is cooked through, you can insert an instant read thermometer into the center of the bread to get an accurate temperature read.
- Allow the bread to cool for at least 30 minutes before slicing and serving.
Notes
- Wrap the bread tightly and refrigerate for up to 5 days to keep fresh.
- Slice and freeze leftover bread in airtight bags for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1slice (of 8) | |
| Calories | 224kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 47mg | 16% |
| Sodium | 470mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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