Wednesday, April 22, 2015

Blueberry Banana Almond Loaf

Can I just gave whoever invented "breakfast bread" a high five? It's like they made it okay to have cake for breakfast, and just disguised it as healthy. But then my 28-year-old metabolism kicked in, and suddenly cake for breakfast wasn't really agreeing with me. So, this is my version of a healthy cake for breakfast. It's got fruit, it's got nuts, it's even got sugar. But it's healthy. Oats replace all-purpose flour that you would find in most bread loaves, making this a hearty breakfast for kids and adult alike. One thing that bread for breakfast must always have though, is a large slab of butter. There's no replacement there. 

Blueberry Banana Almond Loaf

  • 2 overripe bananas
  • 2 cups old-fashioned oats
  • 1/2 cup oat flour
  • 2 eggs
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 cup honey
  • 1/4 cup cane sugar (optional, will be less sweet without it)
  • 1/2 tsp. cinnamon
  • pinch of salt
  • 1 tsp. almond extract
  • 1 cup plain greek yogurt
  • 1/2 cup whole blueberries (fresh or frozen will do)
  • 2 tbsp. ground flax seeds or chia seeds (whatever you have on hand, or prefer)
  • sliced almonds for topping

Preheat oven to 375 degrees F. Spray a bread pan with non-stick cooking spray.

In a large mixing bowl, mash the ripened bananas with a fork. Once they are creamy, mix in all of the ingredients except for the blueberries and sliced almonds. The batter will be thick and creamy. Fold in the blueberries and then pour the mixture into the prepared bread pan.

Bake in the oven for 50-60 minutes, rotating halfway through. Once a toothpick inserted in the center of the bread comes out clean, the bread is done.

Allow the bread to cool before slicing and serving. This will allow it so set a bit. Will store, covered, for up to 4 days. 

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