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Ingredients

1 cup white sugar ½ cup butter, melted 1 egg ½ teaspoon vanilla extract 1 cup gluten-free all purpose baking flour (such as Bob's Red Mill®) 1 cup quick oats 1 teaspoon baking soda 1 teaspoon salt ½ teaspoon ground cinnamon, or to taste 2 cups mashed ripe bananas ¼ cup unsweetened almond milk ½ cup blueberries

Nutrition Info

287.8 calories carbohydrate: 47.2 g cholesterol: 40.8 mg fat: 10.9 g fiber: 3.6 g protein: 3.7 g saturatedFat: 6.1 g servingSize: - sodium: 435 mg sugar: 27 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Combine sugar and butter in a large bowl, beat with an electric mixer until smooth and creamy. Add egg and vanilla extract, beat until fluffy.
Sift 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.
Bake 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.

1 9x5-inch loaf

This is a great tasting gluten-free banana blueberry bread. It's nice to serve for breakfast, dessert, or a snack.