Flourless blueberry almond butter banana bread = the perfect snack or quick breakfast!
I haven’t been baking nearly as much as I used to. Cooking is where my passion really is, however, sometimes I get in a mood where I feel like I can bake all day. When testing new recipes, baking also tends to take a few more tries than when I cook – which can be tough.
This recipe is so good that even the fails were heavenly. I just wanted to get the texture perfect! We love having this in our home so we can heat up a slice for breakfast or a snack. It’s so good with some nut butter drizzled on it!
You can really use any creamy and natural nut butter for this recipe. I recommend almond butter because I use almond extract in it, it really brings out the almond flavor!Print
1 cup old fashioned oats, blended or processed into flour (or just store bought oat flour)
2 ripe bananas, mashed
1/4 cup creamy, natural almond butter
1/4 cup honey
1 tsp vanilla extract
1/2 tsp almond extract
1 tsp baking powder
1/2 tsp baking soda
pinch of cinnamon
pinch of sea salt, IF the almond butter is un-salted
1/2 cup blueberries, plus some additional for topping if desired
Preheat the oven to 375 and spray a loaf pan with non-stick cooking spray (or line the loaf dish with parchment paper)
In a stand mixer or a large mixing bowl combine mashed banana with honey, almond butter, vanilla and almond extract. Whisk in the egg. Add salt (if using) and cinnamon. Mix everything together until well combined.
Add in the oat flour, baking powder, and baking soda. Carefully stir in blueberries and combine.
Pour the batter in the prepared loaf pan. Sprinkle with a handful of additional blueberries if desired.
Bake at 375 for 15 minutes. Reduce heat to 350 degrees and make for about 30 more minutes or until the edges are golden and it comes out clean with a toothpick.
Let cool for 10 minutes before removing from pan and slicing. Drizzle with some nut butter if desired.
Served best warmed up!