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Blueberry banana bread

This blueberry banana bread is dairy-free, sugar-free and low-fat. So it’s ideal for those who health issues or want to look after their waistline. It’s perfect for breakfast or goes well with your mid-morning coffee or afternoon tea. Do use ripe bananas, and if you have a sweet tooth add one more banana or some brown sugar.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 ripe large bananas
  • 2 small or 1 large eggs beaten
  • 1 cup almond milk
  • ⅓ cup rapeseed oil
  • ½ cup oats
  • 1.5 cup self-raising flour
  • 1 tsp baking powder
  • 1 tsp cinnamon powder
  • 3 Tbsp ground almond
  • 1 cup blueberries

Method
 

  1. Preheat the oven to 175°C. Grease and line a medium size loaf tin.
  2. Mash the bananas then add the eggs, oil and milk.
  3. Mix the flour, oats, baking powder, ground almond and cinnamon together. Add the egg mixture and combine. Add more milk or flour to get a thick batter but not a dough.
  4. Fold in the blueberries, then transfer the batter into the prepared tin.
  5. Bake for 50 to 60 minutes in the middle of the oven, until the top is golden and an inserted skewer comes out clean.
  6. Let it cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.