Blueberry Yogurt Banana Bread (Whole Grain, Gluten-Free)
Prep time
Cook time
Total time
A moist and delicious artisan-style whole grain blueberry yogurt banana bread that is naturally gluten free.
Author: Kelly
Serves: 1 large loaf
Ingredients
- 3 large and very ripe bananas (mine were thawed from frozen)
- ⅓ cup melted coconut oil or unsalted butter
- ⅓ cup pure maple syrup
- ½ cup plain Greek yogurt (I use 2% fat)
- 1 cup fresh blueberries (make sure they are dry after washing)
- 2 eggs
- 2 tsp pure vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp fine grain salt
- 1 tsp-ish cinnamon
- 1 cup whole grain oat flour (certified Gluten Free as required - see Notes below)
- ½ cup whole grain quick cooking oats + more for sprinkling on the top of the loaf before baking (certified Gluten Free as required - see Notes below)
Instructions
- Preheat oven to 350 F.
- In a medium sized mixing bowl, combine: oat flour, quick cooking oats, baking soda, baking powder, salt, cinnamon & dry blueberries in one bowl.
- In a large mixing bowl blend: bananas, butter or coconut oil, maple syrup & vanilla with an electric blender - or a few pulses of your blender/processor - (the banana does not have to be smooth, pumps are welcome) add eggs and yogurt and blend again.
- Add dry ingredients to wet ingredients, mixing with a spoon just until combined.
- Pour batter into a large loaf pan (I use a silicone pan: 10.75L x 5W x 2.5H) that has been gently greased with oil.
- Place a couple more blueberries on the top of the loaf, pressing down gently and sprinkle (if you wish) with some additional oats.
- Place pan in oven and bake for 60-90 minutes until cake tester or toothpick inserted in center comes out clean - (I find tapping the top of the loaf gives me a very good indication - it should be gently firm to the touch and no longer giggly).
- To prevent over-browning with extended baking, you can tent the loaf with a loose foil
- Carefully remove pan from the oven and allow it to cool for at least 15 before gently removing the banana bread from the pan to cool on a rack for another 10/15 minutes or so before slicing.
- Enjoy!
Notes
Gluten Free: Oatmeal by nature is gluten-free however the issue with oats revolves around cross-contamination. To avoid this problem, be sure to seek out certified Gluten-Free Oats where necessary.
Oat Flour: If you are unfamiliar, oat flour is simply whole grain oats that have been pulverized into flour - the flour is both fiber and protein rich - containing 7 grams of protein per ⅓ cup. Because I like the texture of whole oats, I use these as well.
The Bananas: You will not get a tasty and moist bread from yellow bananas - you want to reach for those browning bananas or better yet, use up some of your freezer bananas allowing them to thaw ahead of time.
Oat Flour: If you are unfamiliar, oat flour is simply whole grain oats that have been pulverized into flour - the flour is both fiber and protein rich - containing 7 grams of protein per ⅓ cup. Because I like the texture of whole oats, I use these as well.
The Bananas: You will not get a tasty and moist bread from yellow bananas - you want to reach for those browning bananas or better yet, use up some of your freezer bananas allowing them to thaw ahead of time.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2016/02/blueberry-yogurt-banana-bread-whole-grain-gluten-free.html