Waste not, I say ! At one time or another, we all find ourselves staring at a bunch of over ripe brown spotted banana’s sitting on our counters. Well, if that is not the most perfect time to make banana bread, I don’t know what is, right? Yes ! Last night I whipped up a scrumptious batch of just that, and added blueberries. The result is ooohie goooie chewy on this inside, with a slight crunch on the outside bursting with blueberry banana goodness !! Here is the recipe. 🙂

Ingredients :

3 cups of gluten free oats
1/2 teaspoon of baking soda
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
3 to 4 very ripe bananas
1 tablespoon of coconut oil
1/3 cup of organic raw sugar
1 teaspoon of vanilla
3/4 cup of blueberries
1/2 cup of oatmeal
Walnuts ( optional )

Instructions :

Turn on your favorite music ( Tunes make everything taste better ) Preheat oven to 350 degrees. Oil a 9 by 5 inch loaf pan. To make your oat flour, place the 3 cups of oats in a blender. I use the Nutri-bullet. Blend up oats till smooth and place the flour in a bowl. Add baking soda, baking powder, salt. Set aside. In another bowl mash up the banana’s , then add coconut oil, sugar, vanilla. Begin to add the oat flour mixture slowly to the banana mixture. After that is mixed throughly begin to add the blueberries gently. Pour batter into the oiled loaf pan. Sprinkle the 1/2 cup of oats on top of that mixture in the pan. Bake at 350 degrees for 35-40 minutes. You can test the bread by sticking a knife in the middle of the loaf. Cool for 10 minutes, slice, serve and enjoy !!!

Cook with Love, ♥
Jules