Delicious gluten-free banana bread with wild blueberries

How about a nice juicy banana bread to sip with tea or enjoy for breakfast? If you’re looking for a healthy treat without refined sugar, gluten and animal additives like eggs and milk, this delicious pastry is for you! Ripe bananas, vitamin-rich blueberries, fibre-rich oats, maple syrup and caramel coconut sugar meet in this banana bread. Plus a dollop of almond milk. Simple and quick, but truly delicious, it will delight the taste buds of both big and small sweet tooths.

This time the recipe is given in both cups and grams, so you can choose the unit of measurement that suits you best. If you choose a cup size, take into account that one cup = 240 ml.

Quantity: 3-4 mashokale
Preparation time: approx. 50 minutes + cooling time.
Degree of heaviness: Light
To prepare you will need:

• 3 ripe bananas
• ¼ cup (60 g) of maple syrups
• ¼ cup (40 g) of coconut sugar crumbs
• ½ cup (120 ml) almond milk
• 2 cups (250 g) gluten-free oat flour
• ½ teaspoon sea salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup (95 g) frozen wild blueberries

How to make banana bread with wild blueberries?

Preheat the oven to 180 degrees. Then place the peeled bananas in a bowl and mash them with a fork. Add the maple syrup, coconut sugar, maple syrup and almond milk and mix well. In a second bowl, mix together the dry ingredients – oat flour, sea salt, baking powder and soda. Add the liquid ingredients to the dry ingredients and mix thoroughly until a homogeneous dough mixture is formed. Carefully mix in the wild blueberries and pour the dough into a loaf tin (cake tin) and bake at 180 degrees for 40 minutes. Then turn off the heat and let the banana sandwich rest in the oven for another 10 minutes. Take the banana bread out of the oven, let it cool completely before slicing and enjoy.

This is the original recipe from Medical Media.