This is a great tasting gluten-free banana blueberry bread. It’s nice to serve for breakfast, dessert, or a snack.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add egg and vanilla extract; beat until fluffy.
Sift flour, oats, baking soda, salt, and cinnamon into a medium bowl. Add to sugar mixture and mix until well combined. Mix in mashed bananas and almond milk. Fold in blueberries. Pour batter into the prepared loaf pan.
Bake in the preheated oven until top of loaf springs back when lightly pressed, 35 to 40 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.
Per Serving: 288 calories; protein 3.7g; carbohydrates 47.2g; fat 10.9g; cholesterol 40.8mg; sodium 435mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.