I love Banana Bread for breakfast, dessert or a snack. The flavors can be completely changed with a simple modification. I enjoy the sweet variation for dessert but I typically prefer it with little sweetener. This recipe is low fat and has little sugar. If you would like a richer flavor, just increase the sweetener.
I like to take a slice to the office for breakfast. It is convenient, travels well and the calories count fits.
Blueberry Banana Bread
This recipe is low fat and low sugar. Increase the sweetener for a richer flavor.
Dry Ingredients
- 1 1/4 cups Rolled Oats or Old Fashioned Oats
- 1 1/4 cups Wheat Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
Wet Ingredients
- 2-3 Very Ripe Bananas
- 2 tbsp Agave Syrup
- 1/2 cups Unsweetened Nut Milk
- 1/4 cups Olive Oil or Applesauce
Fruit Ingredients
- 1 cups Fresh or Frozen Blueberries
Optional Ingredients
- 1/4 tsp Vanilla Extract
- 1/2 tsp Cinnamon
Directions
- Preheat oven to 350℉
- Grease a 9″x5″ loaf pan with oil (same kind of oil used in ingredients)
- In a large bowl combine the Dry Ingredients, mix together.
- Add the Bananas into a separate bowl.
- Mash the Bananas: use a fork, slotted spoon, potato masher or whisk
- Combine the Wet Ingredients into the mashed Bananas.
- Add Wet Ingredients to Dry Ingredients and fold together, avoid over mixing.
- If the mixture is too dry or too thick: add a tbsp of Nut Milk and fold together, repeat until the consistency is correct.
- Gently fold in the blueberries
- Pour the mixture into the greased loaf pan
- Sprinkle 1 tsp of dry oats and few blueberries on the top, just to make it pretty.
- Bake for 50-55 minutes, until a toothpick placed in the center comes out clean. Rotate the pan halfway through the bake.
- Let cool for 15 minutes
- Tilt the pan on it’s side, the loaf should slide out. If it does not, run a knife around the inner edge of the pan.
Store covered on the counter top for up to three days or in the refrigerator for up to one week.
