I am not the best food photographer in the world so unfortunately this picture does not do this bread justice. It is great and a must bake! :-)
We all know it happens to everyone - you buy a huge bunch of bananas, assuming they are going to go fast, and a few days later they are still sitting on your counter slowly turning spotty and brown. Don't toss them! Make this bread! Over-ripe bananas are perfect for making banana bread. Add in blueberries and oatmeal and you have a super healthy treat for the whole family. I used all organic ingredients. This recipe is also free from 7 of the top 8 common allergens (it does contain whole wheat flour).
My daughter helped me make it this morning and not only was it fun, it was also very yummy. I try to involve my daughter in cooking whenever I can. For this recipe, she helped me mash the bananas and stir in the blueberries at the end (only after stealing a few of course!).
My favorite part about making bread is having a slice when it's hot and fresh from the oven! Enjoy!
BANANA BLUEBERRY OATMEAL BREAD
Slightly adapted from Fat Free Vegan Kitchen's recipe for Blueberry-Banana Bread.
Makes 1 loaf using a 9X5 loaf pan
- 3 over-ripe bananas
- 2 tbs lemon juice
- 1/3 c apple sauce
- 1/2 c agave nectar
- 1/2 tsp vanilla
- 1 & 1/2 c whole wheat flour
- 1/2 c oatmeal
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 small package of blueberries (just over 1 cup)
Preheat oven to 350 degrees, and spray a 9X5 loaf pan with cooking spray.
Mash the bananas in a bowl but leave them a little chunky. You don't want them mashed completely smooth. Add the lemon juice, apple sauce, agave nectar and vanilla. Mix well. Set aside.
In another bowl, mix the whole wheat flour, oatmeal, baking soda, baking powder, and salt together.
Combine by adding the dry ingredients to the wet ingredients and mix well. Gently stir in the blueberries and then pour into the loaf pan.
Bake for 50 minutes. Remove from oven and let the bread cool for 15 minutes in the pan before taking it out.