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Blueberry Banana Oat Bread (Gluten-Free, No Sugar or Butter)

Blueberry Banana Oat Bread (Gluten-Free, No Sugar or Butter)

A sweet, soft and moist oat banana blueberry cake with no flour, butter or sugar. Made with natural ingredients in a blender, it's a healthy quick breakfast or afternoon treat.

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A sweet, soft, moist oat banana blueberry cake with no flour, butter, or sugar, made with natural, healthy ingredients and whipped up quickly in a blender. In every bite you can feel the texture of the oats and smell the aroma of honey. This healthy blueberry banana oat bread is perfect for busy people, as a quick breakfast or a happy afternoon treat. It bakes up with a gentle cinnamon and banana flavor, warm and comforting without being too strong, and you can even add chocolate chips or walnuts. A guilt-free, healthy, and delicious cake that grown-ups and kids both love.

This recipe has no refined flour. I blend oats into oat flour to replace regular flour, but of course if you have regular flour, that works totally fine too!

  • 100% whole grain: Whole oat flour adds fiber and important nutrients, and it’s gluten-free.
  • No sugar: I use natural honey instead of sugar. Honey also has a special aroma that makes the bread even tastier. You can also use maple syrup.
  • Bananas: Bananas are rich in potassium, fiber, and antioxidants. Ripe bananas naturally make the bread moist and sweet, so you can add less fat and sugar.

This super healthy oat banana blueberry cake is packed with nutrients and unbelievably delicious. It comes together quickly in one blender, saving time while tasting great. Super simple and foolproof!

Blueberry Banana Oat Bread (Gluten-Free, No Sugar or Butter)

Prep
10 min
Cook
50 min
Total
1 hr
Servings
8

Ingredients

Instructions

  1. Preheat the oven to 175°C (350°F).

  2. Add the oats to a blender and blend into a fine oat flour. Add the cinnamon, baking powder, and salt and blend to combine, then pour out the dry ingredients and set aside.

  3. Add the bananas, oil, honey, and eggs to the blender and blend until smooth.

  4. Pour the dry ingredients back into the blender and blend everything together. (Partway through, you can use a spatula to scrape in anything around the edges that hasn't mixed in.)

  5. Turn off the blender and fold the blueberries into the batter with a spatula.

  6. Lightly oil the bottom and sides of a rectangular loaf pan and pour in the batter. For decoration, you can place some blueberries and half a banana, sliced lengthwise, on top of the batter.

  7. Bake at 175°C (350°F) for 45-50 minutes (to check, insert a toothpick into the cake; if it comes out with no batter sticking to it, it's done). Remove the cake from the pan, let it cool, then slice. Done!

Notes

  • Besides being a healthy dessert, this cake is also great for breakfast.
  • Remember to store any leftover cake in the fridge and finish it within 3 days.
  • To keep it longer, store it in the freezer and microwave before eating.