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Oatmeal Blueberry Banana Bread

This Flourless oatmeal blueberry banana bread contains less added sweetener and oil yet is still moist and sweet. A lovely breakfast and snack!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 1 loaf
Calories: 224 kcal
Course: Bread
Cuisine: American

Ingredients

  • 2 cups rolled oats or 1 3/4 cups oat flour
  • 2 ripe bananas 1 cup mashed
  • 2 large eggs
  • 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
  • 1/2 tsp sea salt
  • 1.5 tsp ground cinnamon optional
  • 1 cup fresh blueberries

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Gently fold the blueberries into the batter.
  6. Pour batter into the prepared baking dish. If you’d like, top the batter with extra blueberries.
  7. 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).
  8. 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. 
  9. Allow the bread to cool for at least 30 minutes before slicing and serving.

Notes

  • To store the bread, wrap the pan tightly in plastic wrap (or use the foil you used to bake the bread) and refrigerate for up to 5 days. You can also store leftovers in an airtight container. Cut any remaining bread into slices, transfer to a zip lock bag and freeze for up to 3 months.

Nutrition Information

Serving 1slice (of 8) Calories 224kcal (11%) Carbohydrates 31g (10%) Protein 7g (14%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Cholesterol 47mg (16%) Sodium 470mg (20%) Fiber 4g (16%) Sugar 5g (10%)

Nutrition Facts

Serving: 1loaf

Amount Per Serving

Calories 224

% 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.