I’m the type of person who loves blueberries in things, but I don’t just get them and eat them solo. I buy them to throw them into the crisper to wilt or I bag them into the freezer to collect frostbite. I would love them in a pie, but I never have enough to do so. Along came my friend Mara (thanks girl) with this awesome idea and recipe for such an instance: Blueberry Banana Bread. Man why haven’t I thought of this before?? So I must give her mega credit for this gem, I have altered it a little to reduce the sugar (I guess I’m trying that now or something lol) and to reduce fat (yeah that too). So here it is and it’s so moist and delicious and great the next day or two even! YOU NEED THIS! Xoxo, Bird
Blueberry Banana Bread
1 ¼ cup flour (regular or gluten free all purpose)
½ cup quick cook oats
½ cup Almond flour (or any nut meal or just nuts if you prefer)
1 ¾ tsp baking soda
¼ cup sugar
½ cup Maple syrup or Agave Nectar (or other sugar substitute)
¼ cup softened butter
¼ cup applesauce
½ cup blueberries (which turned out great, but even more would be awesome)
2 mashed ripe bananas
Preheat oven to 325 degrees.
I’m a fan of 1 bowl mixing, so I mixed with a wire whisk in 1 large bowl all the dry ingredients first, then make a well in the center and add the wet ingredients and pull out your hand mixer and go to town.
Pour into greased pan, I used a 9×9 in glass baking dish which decreased cooking time a little, but feel free to use a bread pan. Bake for approx 1 hour, checking for doneness with a toothpick.
Sidenote: using maple syrup/agave nectar can make the bread brown very easily so cover this with foil for a good part of the baking process.
Cool, cut, noms. The End.