Blueberry banana bread

Ingre­di­ents:

• 3 ripe bananas
• 75g  map­le syrup
• 30g Coco­nut blos­som sugar
• 1 tsp non-alco­ho­lic vanil­la extract
• approx. 100 ml uns­weeten­ed almond milk
• 250 g glu­ten free oat flour
• 1/2 tsp sea-salt
• 1 teas­poon bak­ing powder
• 1/2 tsp Bak­ing soda
• approx. 60 g fro­zen wild blueberries
• chop­ped Wal­nuts, for gar­nish (optio­nal)

Pre­pa­ra­ti­on:

Pre­heat the oven to 180°C top and bot­tom heat. Line a small loaf pan with parch­ment paper.

Mash the bana­nas with a fork and place them in a bowl. Add map­le syrup, coco­nut blos­som sugar, vanil­la extra­ct and almond milk and mix.

In ano­ther bowl, mix tog­e­ther the oat flour, sea salt, bak­ing pow­der and bak­ing soda. Mix until lump-free. Add the wet ingre­di­ents and fold in gent­ly until you get a uni­form, rather firm dough, so be careful with the liquid. Add the blueber­ries and stir very gent­ly, just enough to incor­po­ra­te them.

Pour the dough into the loaf pan and bake in the oven for 40 minu­tes. Then turn off the oven, but lea­ve the bana­na bread in the oven for ano­ther 10 minu­tes. Remo­ve from oven and allow to cool com­ple­te­ly befo­re slicing.

source

Spi­cy variant

Add 2 teas­poons of bak­ing pow­der and 1.5 teas­poons of salt to dou­ble the basic ingre­di­ents, now 500 g of oat flour.
Mix 3 lar­ge boi­led pota­toes with a lar­ge, chop­ped oni­on, 8 dried toma­toes and enough water in the mixer to form a thick, mus­hy dough. The sweet ingre­di­ents and almond milk are omit­ted.
If you use twice the amount of oat flour, you’ll get a nice, big enough loaf.

Tas­tes deli­cious with toma­toes, cucum­bers, avo­ca­do, oni­ons or sprouts!

We would like to say a big thank you to Gabi Miko­teit for this version!

Bon appe­tit!