Healthy Blueberry Banana Breakfast Bread

Healthy Blueberry Banana Breakfast Bread

 

 

This healthy blueberry banana bread tastes heavenly and is super easy to make. You just need to mix overripe bananas and a handful of healthy ingredients in your blender, bake and enjoy.

The first time I served this banana bread, my kids couldn’t believe they were allowed such a tasty “dessert-like” treat for breakfast. Rest assured, they got used to the idea pretty quickly and we usually finish a loaf in one or two sittings.

 

Balanced breakfast

Breakfast is often too rich in refined carbohydrates such as breakfast cereals, bread, fruit juices, and more sugar-loaded breakfast products. However, it’s much healthier to have a breakfast high in healthy protein, fats, and fiber to stabilize your blood sugar throughout the day.

If you want to know more about what makes a balanced breakfast for you and your kids, make sure to read the article on the blog, and scroll through my breakfast recipes for more healthy breakfast recipes to kick start the day.

This blueberry banana breakfast bread contains lots of fiber from oats, chestnut flour, bananas, and berries. Oats and eggs also provide protein which increases the release of satiety hormones and will make you feel fuller for longer.

Tip: Feel free to make muffins instead for an easy school snack. You’ll have to bake them for about 15-20 minutes.

 

Why do we LOVE this blueberry banana breakfast bread? It’s

  • Healthy
  • Delicious
  • Quick and easy to make
  • Gluten-free
  • Dairy-free
  • Sugar-free
  • Packed with protein and fiber
  • Delicious for breakfast and snacks
  • Kids-friendly

 

Prep Time5 minsCook Time30 minsTotal Time35 mins

Ingredients

Makes 1 banana bread

3 tbsp. coconut oil (melted and cooled)
1.5 cup (150 g) rolled oats (buy gluten-free if gluten is an issue)
1/2 cup (50g) chestnut flour (spelt works too but is not gluten-free)
2 tsp. baking powder**
2 large or 3 small overripe bananas (the riper, the sweeter)
2 eggs
1/4 cup (50 ml) plantbased milk (oat, almond, coconut, …)
2 tbsp. coconut sugar or maple syrup (optional but recommended if your bananas are not over-over-ripe or if you all like it a bit sweeter)
1.5 cup (180 g) blueberries (prefer fresh, but frozen works too)
 

*Unless stated differently, my recipes are measured with US measuring cups like these ones

** In the Netherlands, I buy organic wijnsteenbakpoeder from Smaakt.  


Directions

1

Preheat the oven to 180°C or 356°F.

2

Start by melting the coconut oil and allow to cool for a few minutes.

3

In the meantime, make the oat flour by mixing 1.5 cup (150g) in your food processor. Blend for about a minute until you obtain a powder.

4

Add all the other dry ingredients to your blender: 1/2 cup (50g) chestnut flour, 2 tsp. baking powder, 2 tbsp. coconut sugar if using, and blend until all ingredients are combined. If using maple syrup, add it with the wet ingredients in the next step.

5

Now add the wet ingredients, except for the blueberries: the 2-3 mashed bananas, 3 tbsp. melted coconut oil, 1/4 cup (50ml) milk, and 2 eggs.
Blend for a few seconds until all ingredients are combined (don’t over blend).
Fold in 1 cup of the blueberries.

6

Transfer to a silicon loaf pan (if using a steel pan make sure to oil it well or fill it with parchment paper first).

7

Add the remaining blueberries on top (about 1/2 cup), gently pushing them half into the batter.

8

Bake for about 30-35 minutes (the shorter, the moister)

9

Enjoy with a dollop of coconut yoghurt or Greek yoghurt and a spoon of almond butter.

10

Store leftovers covered in the fridge for up to 5 days, or freeze for up to 3 months.

 

Ingredients

 3 tbsp. coconut oil (melted and cooled)
 1.5 cup (150 g) rolled oats (buy gluten-free if gluten is an issue)
 1/2 cup (50g) chestnut flour (spelt works too but is not gluten-free)
 2 tsp. baking powder**
 2 large or 3 small overripe bananas (the riper, the sweeter)
 2 eggs
 1/4 cup (50 ml) plantbased milk (oat, almond, coconut, …)
 2 tbsp. coconut sugar or maple syrup (optional but recommended if your bananas are not over-over-ripe or if you all like it a bit sweeter)
 1.5 cup (180 g) blueberries (prefer fresh, but frozen works too)

Directions

1

Preheat the oven to 180°C or 356°F.

2

Start by melting the coconut oil and allow to cool for a few minutes.

3

In the meantime, make the oat flour by mixing 1.5 cup (150g) in your food processor. Blend for about a minute until you obtain a powder.

4

Add all the other dry ingredients to your blender: 1/2 cup (50g) chestnut flour, 2 tsp. baking powder, 2 tbsp. coconut sugar if using, and blend until all ingredients are combined. If using maple syrup, add it with the wet ingredients in the next step.

5

Now add the wet ingredients, except for the blueberries: the 2-3 mashed bananas, 3 tbsp. melted coconut oil, 1/4 cup (50ml) milk, and 2 eggs.
Blend for a few seconds until all ingredients are combined (don’t over blend).
Fold in 1 cup of the blueberries.

6

Transfer to a silicon loaf pan (if using a steel pan make sure to oil it well or fill it with parchment paper first).

7

Add the remaining blueberries on top (about 1/2 cup), gently pushing them half into the batter.

8

Bake for about 30-35 minutes (the shorter, the moister)

9

Enjoy with a dollop of coconut yoghurt or Greek yoghurt and a spoon of almond butter.

10

Store leftovers covered in the fridge for up to 5 days, or freeze for up to 3 months.

Healthy Blueberry Banana Breakfast Bread

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