This is a great tasting gluten-free banana blueberry bread. It's nice to serve for breakfast, dessert, or a snack.

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Recipe Summary

cook:
35 mins
additional:
5 mins
total:
40 mins
Servings:
10
Yield:
1 9x5-inch loaf
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

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  • Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add egg and vanilla extract; beat until fluffy.

  • Sift flour, oats, baking soda, salt, and cinnamon into a medium bowl. Add to sugar mixture and mix until well combined. Mix in mashed bananas and almond milk. Fold in blueberries. Pour batter into the prepared loaf pan.

  • Bake in the preheated oven until top of loaf springs back when lightly pressed, 35 to 40 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.

Nutrition Facts

288 calories; protein 3.7g; carbohydrates 47.2g; fat 10.9g; cholesterol 40.8mg; sodium 435mg. Full Nutrition
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