Healthy Blackberry Banana Bread (GF)

We’ve all had banana bread before, but it often falls flat. This is a healthy version that will keep you or your company coming back for more. In many cases, when you pull things out of a recipe with the intention of making a healthier snack, you end up sacrificing the flavour. With this recipe, this is definitely not the case. This gluten-free banana bread makes up for the lack of added sugar and butter with the caramel-like sweetness of pure maple syrup and added moistness from Greek yogurt. Add in some tart blackberries and crunchy walnuts, and this classic transforms into a healthier alternative for dessert or through-the-day snacking.

Healthy Blackberry Banana Bread (slightly adapted from Baker By Nature)

2 cups + 2 tablespoons gluten free oat flour divided (simply blend gluten free oats in a blender or food processor)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup pure maple syrup
2 large eggs, room temperature
1/2 cup coconut oil (melted)
1 cup ripe bananas, mashed (about 3 large bananas)
2 tablespoons Greek yogurt
2 teaspoon vanilla extract
1 cup blackberries, cut in half
1/2 cup walnut halves

Preheat oven to 350 degrees (F). Line the bottom of a loaf pan with parchment paper and grease the side of the pans with coconut oil.

In a medium bowl, sift together 2 cups of the oat flour, baking soda, cinnamon and salt; set aside. In a separate large bowl, beat maple syrup and eggs with a whisk until well combined, about 3 minutes. Add oil, mashed bananas, Greek yogurt, and vanilla. Gently mix in dry ingredients. Place blackberries and walnuts in a small bowl and toss with remaining oat flour. Fold blackberries and walnuts into the batter.

Pour batter into the lined loaf pan and bake for 45 minutes to an hour, or when a cake tester comes out with just a few crumbs sticking to it. Allow bread to cool in pan for 15 minutes then transfer to a wire rack. Let bread completely cool before slicing.