I don’t post a lot of “healthy” sweet treats on the blog. I think that it’s way too easy to caught up in the “healthy” dessert scene. Once we start labeling treats as “healthy” we forget to treat them like treats. We start saying “Oh these cookies are healthy so I’ll have 4 for breakfast” or “Oh this is a healthy bread so I’ll have a slice after dinner every night until I eat the whole loaf.” I’m a firm believer that there’s room for the occasional sweet treat in a healthy diet and that even “healthier” sweet treats should be enjoyed in moderation.
That being said, this blueberry loaf is a sweet treat you can feel pretty good about enjoying now and then. It’s made from oats, oat flour, smashed bananas, peanut butter, coconut sugar, and… you guessed it… blueberries. Very appropriate for the start of blueberry season in the blueberry capital of the world.
It’s actually almost like a baked oatmeal and if you leave out the coconut sugar it’d be completely added sugar free! It’s pretty sturdy too so you can slice it, wrap up individual slices and keep them in the fridge or pop them in the freezer for more long term storage. This loaf is good toasted & warm or even cold right out of the fridge! It’s moist af.
3 ripe bananas, mashed
1/4 cup peanut butter
~ 1/4 cup coconut sugar (you can omit this entirely if you want a loaf with no added sugars, or if you’ve got a sweet tooth you can add a heaping 1/4 cup)
1 1/4 cup old fashioned rolled oats
1 1/4 cup oat flour
2 tsp baking powder
1 heaving cup fresh or frozen blueberries
Preheat oven to 350 degrees F and spray a bread pan with coconut oil spray.
In a large bowl, combine the eggs, bananas, peanut butter and coconut sugar. Stir together with a fork or whisk until well incorporated.
Stir in oats, oat flour and baking powder until batter is incorporated, thick, and free of clumps.
Fold in your blueberries.
Pour the batter into the sprayed bread pan and smooth out the top with a spatula. Sprinkle on some additional blueberries on top for that gorgeous blueberry studded look!
Bake for 50 minutes or until the top is golden and a toothpick comes out cleanly. Remove from the oven and let sit up on a wire rack until cooled. Slice into thick pieces.
Store this beautiful bread in the fridge for up to 1 week or freeze.
* If you don’t have oat flour have no fear! Just take some oats and blend them in a blender until you get a flour consistency! Easy peasy.
*If you don’t like peanut butter or want this baby peanut free, you can sub any nut butter instead.
*If you want this loaf to be added sugar free, omit the coconut sugar and just let the natural sweetness of ripe bananas shine. If you’ve got a sweet tooth then you can use up to a heaping 1/4 cup of coconut sugar.
Recipe adapted from Flora and Vino