Gluten-Free, Sugar-Free Blueberry Banana Bread

Let me preface this post by saying how much I dislike cooking and baking—especially cooking and baking anything with more than a few ingredients and/or one or two vessels. Part of this is because I don’t like the fuss and muss, but part of it is because any time I have tried anything “exotic” (as my father would say), the results and reactions from my family were decidedly mixed. ("It hardly seemed worth it," as one of my first teacher partners would say.)

So, with all that said, here’s my recipe for gluten-free, sugar-free blueberry banana bread. I’ve also made this bread using chocolate chips instead of the blueberries (but then, of course, it’s not sugar-free) and with pumpkin instead of the bananas (but then I “needed” to add sweetener of some kind). The point is that it’s pretty versatile and healthy!

4 or 5 really ripe bananas

1 pint blueberries

1 cup old-fashioned oats

1 cup almond flour

1 egg

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

Mash the bananas until they are really mushy. (Is that redundant?) Add them to a good-size bowl. (You only need one!) Then add everything else (easy, right?) and mix well. Add the mixture to a loaf pan (mine is 8.5” by 4.5”) and cook at 350 degrees for about 40-

45 minutes.

Enjoy! (I hope!)