Blueberry Banana Bread

This recipe was given by Amanda Young!

Allergy Information: Free from the top 9 allergens - eggs, dairy, soy, wheat, tree nuts, peanuts, fish, shellfish, and sesame

This blueberry banana bread requires just one bowl and one pan and can be made in less than an hour. It’s the perfect breakfast, snack, or dessert!

Tools:

• Standard loaf pan (9” x 5”)

• Parchment paper

• Bowl to mix the ingredients in

• Fork to mash the bananas

Ingredients:

• Dry ingredients:

  • ½ cup gluten-free rolled oats blended into a flour

  • 1 cup chickpea flour, or use 1 more cup gluten-free rolled oats blended into a flour

  • 1 tsp baking soda

  • ½ tsp baking powder

  • Pinch of salt

  • 1 tsp cinnamon

• Wet ingredients:

  • ½ cup unsweetened plant-based milk (soy, oat, rice, flax, etc.)

  • 1 tbsp lemon juice, apple cider vinegar, or white vinegar

  • 1-1.5 large overripe bananas, mashed (approx. 1 cup)

  • 2 tbsp sunflower seed butter

  • 2 tbsp ground flaxseeds

  • ½ tbsp vanilla extract

  • ¼ cup liquid sweetener, such as maple syrup or date syrup

• Other:

  • 1 cup fresh or frozen blueberries

Directions/Steps:

1. Preheat the oven to 350 degrees Fahrenheit.

2. Spray the loaf pan with cooking spray or line it with parchment paper (and use binder clips around the edges of the pan to keep it in place).

3. In a large bowl, mix together the plant-based milk and the lemon juice or vinegar. Let it sit for a few minutes.

4. In a blender or food processor, blend the oats into a flour. The texture doesn’t have to be completely fine, but there shouldn’t be any large oats.

5. Mash the ripe banana with a fork.

6. In the bowl with the milk and lemon juice or vinegar mixture, add all of the wet ingredients, including the mashed banana.

7. Mix in all of the dry ingredients.

8. Once the batter forms, add in the blueberries.

9. Pour the batter into the loaf pan. Bake for 35 minutes, then insert a toothpick into the center of the bread. If it comes out clean, then you may remove the bread from the oven. If it is still not cooked, put the bread back in the oven for 5-minute increments until the toothpick comes out clean.

10. Let the bread cool, then slice it.

Amanda's Bio:

Hi, my name is Amanda! I’m 18 years old and from California. I’m allergic to dairy, eggs, nuts, most fish, and shellfish. I love to travel, and I hope to live abroad one day.