You only need 8 simple Ingredients to make this Healthy Lemon Blueberry Banana Bread! It’s super fluffy, gluten-free, vegan, oil-free, nut-free, and refined sugar-free! You can easily make them into banana bread muffins too!
But, sometimes, when baking with oat flour, the consistency can come out gummy, chewy, bitter, and just down right nasty. That’s why I am so excited about this banana bread recipe! It is NONE of those awful things. This zesty banana bread is all goodness! It’s fluffier than most of my banana bread recipes, so I think you’ll enjoy it even more! So how did I do it? How did I achieve the perfect fluffy and moist texture without the oat flour turning the banana bread gummy?
Here’s my secret.
Honey and the perfect amount of mashed banana. These two ingredients help hold the banana bread together and give it just the right amount of moisture. Too much of these ingredients, and you may find yourself with a gummy bread. So try to stick as close to the measurements in this recipe as possible to achieve the most glorious banana bread ever.
Easy One Bowl Blueberry Banana Bread
Just like my peanut butter protein bars, this banana bread requires just one bowl! Simply mix the wet ingredients together, then fold in the dry ingredients and blueberries! That’s it! Banana bread doesn’t get any easier than this my friends.
I cannot wait for you to give this blueberry lemon banana bread a try! Please snap a picture and share it with me! Seeing your kitchen creations makes my day and encourages me to keep creating new recipes for you!
Healthy Lemon Blueberry Banana Bread (Gluten-Free + One Bowl!)
You only need 8 simple Ingredients to make this Healthy Lemon Blueberry Banana Bread! It’s super fluffy, gluten-free, vegan, oil-free, nut-free and refined sugar-free! You can easily make them into banana bread muffins too!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
2 Large Overripe Bananas (About 1 Cup)
2 Eggs (or one flax egg, 1 Tbs ground flax + 2 Tbs water, let thicken 5 min)
Zest and Juice of One Small Lemon (about ½ heaping Tbs zest, 2 Tbs juice)
1 Heaping Cup Blueberries (lightly tossed in oat flour) (fresh or frozen)
1. Preheat oven to 350 F. and line a 9x5 loaf pan with parchment paper or grease with coconut oil. In a medium bowl, add the ripe bananas and mash with the back of a fork until smooth. Add in the eggs, lemon juice and zest, and honey. Mix until smooth.
2. Fold in oat flour and almond flour. Then, fold in baking powder and blueberries until just combined.
3. Transfer batter to loaf pan and bake at 350 F. for 35-40 minutes until a toothpick comes out with a few moist crumbs and the top is set and cracked. (Mine was perfect after 35 minutes).
4. Let cool 5-10 minutes before cutting and enjoying! Store in an airtight container on the counter for 3 days, in the fridge for up to 10 days or freeze for up to 3 months!
Egg Replacement: I have not tested this recipe using a flax egg, but if you decide to do this just use 1 Tbs ground flax + 2 Tbs water! It should come out great still! Let me know if you make it this way.
Flour Replacement: I have not tested this using just oat flour. My chocolate banana bread works well using just oat flour. If you use only oat flour, please let me know how it turns out!
I have had someone test this recipe using 3/4 Cup 1:1 gluten-free flour and 1/4 Cup almond flour and she said it turned out great! So that is an option as well 🙂
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