"This blueberry-crammed banana oat bread lived true to its name! It is definitely crammed with blueberries. In every bite, you get those yummy little explosions of baked blueberries goodness. It is also fluffy, chunky with fruit, healthy, and oh so yummy. You could easily have these for your on-the-go back to school breakfast or as a yummy dessert."
-- @happy.as.a.yam
Jump to Section
  • Recipe Card
Prep time 10mins
Cook time 45mins
Serves or Makes: 8

Recipe Card

Wet Ingredients


  • 3 medium-sized over ripened bananas
  • 2 tablespoons ground flaxseed
  • 1/3 cup plant-based milk of choice (I used almond milk)
  • 1/3 cup coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoons apple cide vinegar

Dry Ingredients


  • 1/4 cup cane sugar
  • 1/2 cup rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 cups Bob’s Red Mill Flour All purpose flour
  • 1/4 teaspoon Xanthan Gum
  • 1 1/2 cup Frozen Blueberries
  • Extra oats for topping (optional)


  • Step 1

    Preheat oven to 350F. Grease a 9 x 5 pan with coconut oil and line with parchment paper.

  • Step 2

    In a medium sized mixing bowl, add the dry ingredients then stir to combine.

  • Step 3

    Mash the bananas in a small bowl, using the back of a fork then add the wet ingredients. Gently fold in the blueberries.

  • Step 4

    Add the wet ingredients to the dry ones and but don’t over mix.

  • Step 5

    Pour the batter into a lightly greased 9 x 5 loaf pan and sprinkle a few blueberries with a small handful of oats over top.

  • Step 6

    Bake for 45 minutes in a convection oven or up to 55 in a regular oven. Cook till golden and toothpick comes out clean.

  • Step 7

    Once done, let cool for 15 minutes in the pan. Enjoy!

More from @happy.as.a.yam