Flourless Blueberry Oat Banana Bread made easily in your blender with gluten-free rolled oats and sweetened with coconut sugar A satisfying sweet treat to satiate your afternoon snack craving.
This flourless blueberry oat banana bread is pretty bonkers.
It’s flourless using gluten-free rolled oats and is prepared conveniently in your blender.
All characteristics considered, the bread is gluten-free, refined sugar-free, and dairy-free.
Let’s talk texture.
Boy oh boy, is this bread dense.
One slice is super filling.
It also doesn’t turn out overly sweet, which I like, as the bread is mostly sweetened with ripe bananas and a touch of pure maple syrup.
I suggest serving the bread warm with butter and a drizzle of pure maple syrup or honey.
If you want to get wild and crazy, you can add chocolate chips and/or chopped walnuts to this recipe.
I like the pop and tang of the fresh blueberries for a unique take on the classic loaf, but you truly can get creative with your add-ins.
And that is all!
One blender, one pan, one loaf and a whole lot of banana goodness.
The ingredients you need for this bread are simple: rolled oats, ripe bananas, coconut sugar (or pure maple syrup), eggs, vanilla extract, baking soda, cinnamon, and sea salt!
We simply grind the oats up in a blender to create a flour, then add everything else in. Bake, slice, and enjoy!
I love mine heated up with butter and a drizzle of honey.
So cozy and comforting!
Oat Blueberry Banana Bread
- Preheat the oven to 350 degrees Fahrenheit and lightly grease or spray a loaf pan.
- Add the oats to a high-powered blender and blend until a smooth flour forms.
- Add the remaining ingredients (except for the blueberries) to the blender with the oat flour, and blend until combined.
- Stir in the blueberries then transfer the banana bread batter to the prepared baking pan. Smooth into an even layer
- Bake on the center rack of the preheated oven for 55 to 75 minutes, or until it is golden-brown around the edges and set up in the middle. If at any point the bread begins browning up too much, cover the loaf pan in foil. Remove from the oven and allow bread to cool at least 1 hour before slicing. Bread is baked through when it reaches an internal temperature of 190 degrees Fahrenheit (or higher). To verify the bread is fully cooked, you can insert and instant read thermometer into the center of the bread.
- Serve with butter and a drizzle of pure maple syrup or honey.