Ms. Mary's Gluten-Free Banana Blueberry Bread
This is a great tasting gluten-free banana blueberry bread. It's nice to serve for breakfast, dessert, or a snack.
- Serves: 1 person
- 1cup white sugar
- ½cup butter, melted
- ½teaspoon vanilla extract
- 1cup gluten-free all purpose baking flour (such as Bob's Red Mill®)
- 1cup quick oats
- 1teaspoon baking soda
- 1teaspoon salt
- ½teaspoon ground cinnamon, or to taste
- 2cups mashed ripe bananas
- ¼cup unsweetened almond milk
- ½cup blueberries
Step 1Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Step 2Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add egg and vanilla extract; beat until fluffy.
Step 3Sift 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.
Step 4Bake 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.