About the Recipe
This Wild Blueberry Banana Bread is soft, naturally sweet, and bursting with juicy blueberries. Made with ripe bananas, oat flour, and a touch of maple syrup, it’s a wholesome gluten-free loaf that’s perfect for breakfast or a cozy afternoon snack. Moist, flavorful, and lightly sweet — a delicious twist on the classic banana bread.
Ingredients
3 ripe bananas (about 340 g peeled)
1/4 cup maple syrup (60 g)
1/4 cup coconut sugar (48 g)
1 tsp alcohol-free vanilla extract
1/2 cup unsweetened almond milk (120 g)
2 cups gluten-free oat flour (200 g)
1/2 tsp sea salt
1 tsp baking powder (4 g)
1/2 tsp baking soda (3 g)
1/2 cup frozen wild blueberries (or any other berries) (75 g)
Chopped walnuts, for topping (optional)
Preparation
Preheat oven to 350°F (175°C). Line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
In a bowl, mash the bananas with a fork. Add the maple syrup, coconut sugar, vanilla extract, and almond milk. Mix well.
In another bowl, whisk together the oat flour, sea salt, baking powder, and baking soda until lump-free.
Add the wet ingredients to the dry ingredients and fold gently until a uniform batter forms.
Gently fold in the frozen wild blueberries.
Pour the batter into the prepared loaf pan.
Bake for 40 minutes, then turn the oven off and leave the bread inside for 10 more minutes.
Remove from the oven and cool completely before slicing.