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Blueberry Banana Bread Bakes While I Get Ready

March 24, 2011

There is no way your day can go poorly when you start with…. THIS:

I’ve been wanting to try an oat flour bake from Edible Perspective, but then I came across this recipe from Caitlin at Healthy Tipping Point. Sold. Done. NEED.

I did a quick inventory of my pantry and fridge, figured out what I could sub in, and came up with my own version. And it was vegan— also known as “I have two eggs to last me ’til Saturday, how can I make this work?”

Her version requires one egg white, but I decided to do a little experimenting with flax meal as an egg replacement. Here’s more information on it, if you want to give flax meal a try. I really liked the difference in taste– a nutty hint.

I mixed the modified ingredients together and poured them into a greased ramekin. I love these bowls so much. I’ve had this one since college– when I used to eat RAMEN out of them. Ew.

The giant box of blueberries I bought are about to go bad, so I just HAD to use some. πŸ™‚

Into the oven she went for about 25 minutes. And off I went to get ready for work. Time management– I’m getting pretty good at it, and it certainly has its advantages. Like blueberry banana bread, for one.

So. Pretty.

This was left after I took the bread out, so I of course grabbed a spoon and went to town. WASTE NOT!

Vegan Blueberry Banana Bread

adapted from Caitlin, with a little inspiration from Ashley

makes one serving

  • 1/8 c oat bran
  • 1/4 c whole wheat pancake mix*
  • 1/4 c corn flour
  • 1/4 c almond milk
  • 1/4 c water
  • 1 tablespoon flax meal
  • 1/2 banana, mashed
  • handful of blueberries
  • 1/2 tsp maple extract
  • cinnamon, to taste
  1. Preheat oven to 375. Mix together all ingredients except blueberries and pour into a well-greased ramekin or oven-safe bowl. Place blueberries on top.
  2. Bake for 25 minutes, or until cooked through. To remove bread from ramekin, slide a knife around the inside edges.

*Sub this out for gluten-free pancake mix, and you’ve got yourself both a gluten-free and dairy-free recipe!!

I topped mine with a little maple syrup, but I probably won’t next time (and there WILL be a next time!). The bread more than held its own without the syrup– though it didn’t hurt. πŸ˜€

On a sad note, I found out the kickboxing instructor whose class I’ve attended for over a year is no longer holding his Tuesday night class. 😦

But I’ll still be there every Saturday at noon! Best music. Best workout. Best teacher.

And now I’m off to see Trainer Erika. She left me sore for 4 days last week. I’m hoping… for a repeat? Eeeeek.

6 Comments leave one →
  1. March 24, 2011 12:02 pm

    Oh, you know what, the blueberries just look like chocolates!
    For more sweet recipes, check at:
    Hope you find recipes that you like!

  2. March 25, 2011 2:16 pm

    Um, that recipe is amazing. I will definitely be making it this weekend!


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