This vegan blueberry banana bread is a great make-ahead breakfast bread. Made with oats and whole wheat flour it is healthy and filling. I love to pack a few slices into my lunch box as a little treat in the middle of the day. The bread keeps well in the refrigerator for up to a week.
Preheat oven to 180ºC. Lightly grease a 9 x 5 loaf pan with oil and then dust with some whole wheat flour.
Combine all the dry ingredients in a big mixing bowl.
Mash the bananas in a bowl with the back of a fork. Add all the wet ingredients (except blueberries) to the dry mixture. Mix well with a spatula until the flour is incorporated. The batter will be thick and lumpy. This is okay.
Next, add in the blueberries (reserve a few for adding on top) and mix just once.
Pour the batter into the prepared loaf tin. Place the reserved blueberries on top of the batter.
Bake for about 45-50 minutes until a toothpick inserted in the centre comes out clean.
Remove from oven and let it cool for 10-15 minutes before slicing.
Because it is made with whole wheat flour and rolled oats, this blueberry banana bread is denser than regular banana breads and doesn't rise as a lot.
Total servings: 12 slices. Nutritional Information is approximate value for one serving.