Oatmeal Blueberry Banana Bread Recipe

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Oatmeal Blueberry Banana Bread Recipe :-It is important to note that in the event that you have not yet tried the muffins, the main objective of this recipe is to produce a loaf of banana bread that is not overly sweet, but rather fluffy and moist. It is also free of dairy, has a lower fat content, and is an excellent choice for a healthier dessert option.

I wanted the recipe to be a delicious celebration of both blueberry muffins and banana bread merged into one delectable treat, and I planned it to be something like that.


The majority of the time, I try to limit the amount of added sweetener in my baked goods to a minimum. One example of this is the bread, which is sweetened primarily with ripe bananas and a touch of pure maple syrup to give it a little bit more sweetness.



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 tsp sea salt
  • 1.5 tsp ground cinnamon, optional
  • 1 cup fresh blueberries


Instructions :

  • Put a loaf pan measuring 9 inches by 5 inches in size and line it with parchment paper. Preheat the oven to 350 degrees Fahrenheit. You can also use cooking spray to spray the pan in the event that you do not have any parchment paper available.
  • Put the oats in a blender with a powerful motor and puree them for thirty seconds at a high speed, or until a flour is formed, whichever comes first.It is possible to skip this step and use 1 3/4 cups of oat flour instead if you already have oat flour on hand.


Rolled oats in a blender, ready to be blended into a flour.


  • First, place the bananas in a large mixing bowl and mash them until they reach a creamy consistency. Incorporate the eggs, avocado oil, pure maple syrup, vanilla extract, and cider vinegar into the mixture, and whisk it until all of the liquid components are thoroughly mixed together.


Mashed banana, eggs, pure maple syrup and vanilla extract in a large mixing bowl, ready to be mixed
  • A mixture of dry ingredients, including oat flour, baking powder, baking soda, sea salt, and cinnamon, should be poured in. Put the dry ingredients into the wet mixture and stir them together until you have a thick batter.
Dry ingredients on top of wet ingredients in a mixing bowl


  • Incorporate the blueberries into the batter in a gentle manner.
  • Pour the batter into the baking dish that has been prepared. Extra blueberries can be sprinkled on top of the batter if you so desire.


blueberry oatmeal bread batter in a loaf pan with blueberries on top, ready to go into the oven.
  • After covering the bread pan with aluminium foil, place it on the middle rack of the oven that has been preheated and bake it for forty minutes.
  • The bread should be removed from the oven, the foil should be removed, and the bread should be baked for an additional 20 to 35 minutes without the foil (for a total of 60 to 75 minutes in heat).
  • When the bread reaches an internal temperature of at least 190 degrees Fahrenheit, it is regarded to be completely cooked. A temperature reading can be obtained by inserting an instant-read thermometer into the middle of the bread.
  • This will allow you to determine whether or not the bread has been cooked all the way through.
  • If you want to slice the bread and serve it, you need wait at least half an hour for it to cool down.


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 :

  • Serving: 1slice (of 8) – Calories: 224kcal – Carbohydrates: 31g – Protein: 7g – Fat: 9g – Saturated Fat: 1g – Polyunsaturated
  • Fat: 4g – Cholesterol: 47mg – Sodium: 470mg – Fiber: 4g – Sugar: 5g



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