Ingredients
10
10 servings
- •1 cup white sugar
- •½ cup butter, melted
- •1 egg
- •½ teaspoon vanilla extract
- •1 cup gluten-free all purpose baking flour (such as Bob's Red Mill®)
- •1 cup quick oats
- •1 teaspoon baking soda
- •1 teaspoon salt
- •½ teaspoon ground cinnamon, or to taste
- •2 cups mashed ripe bananas
- •¼ cup unsweetened almond milk
- •½ cup blueberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add egg and vanilla extract; beat until fluffy.
- Sift flour, oats, baking soda, salt, and cinnamon into a medium bowl. Add to sugar mixture and mix until well combined. Mix in mashed bananas and almond milk. Fold in blueberries. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until top of loaf springs back when lightly pressed, 35 to 40 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.
Nutritional Facts
Per 10 servings
- Calories: 288
- Carbohydrate: 47g
- Fat: 11g
- Fiber: 4g
- Protein: 4g
- Sugar: 27g
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