I added wild blueberries to this recipe for a special twist to classic banana bread. Wild blueberries are an excellent source of antioxidants; they actually have 2x the antioxidant capacity of cultivated berries. Wild blueberries are especially rich in anthocyanin, a flavonoid with potent antioxidant capacity. Anthocyanin is responsible for both the color and powerful health protection potential that blueberries offer. If you aren't a blueberry fan, sub in another fruit or chocolate chips for something more decadent.

There is nothing like classic banana bread! It's rare I meet someone who doesn't enjoy banana bread, but I also know you're out there so no judgment here. I personally love banana bread because it's super simple to make, a great way to use bananas, and you don't have to add sugar to make it delicious due to the natural sweetness of bananas.

Recipe

Ingredients

• 2-3 ripe bananas, mashed (the more bananas, the more moist bread will be)

• 1/4 cup olive oil

• 1/4 cup maple syrup

• 1/4 cup dairy free milk

• 2 eggs

• 1 tsp vanilla extract

• 1 cup oat flour

• 1/2 cup almond flour

• 1 tsp cinnamon

• 1/8 tsp nutmeg

• 3 tsp baking powder

• 1/2 tsp salt

• 1/2 cup wild blueberries, frozen (optional)

• 1/4 cup walnuts, chopped (optional or any other nut would work)

How to Make

1. Preheat oven to 350 F. Grease or line a standard sized loaf pan (I use an 8x4 for a "taller" loaf).

2. Cream together all wet ingredients until smooth in a large bowl.

3. Add the oat flour, almond flour, baking powder, cinnamon, and salt to the wet ingredients and mix until well incorporated.

4. Fold in the walnuts and blueberries or whatever add ins (like chocolate chips), be careful not to over-mix.

5. Pour batter into prepared loaf pan and bake for about 45-60 minutes, or until toothpick inserted comes out clean.

6. Let the bread stand in the pan about 10 minutes then cool on a cooling rack. Slice and enjoy!