Banana and Blueberry Porridge Bread

Try this flourless banana and blueberry porridge bread. It is much milder, denser and more like a breakfast loaf than your traditional super sweet, gluten-rich banana bread (aka cake). It's a nutrient-dense, gluten-free and lower sugar alternative that can be enjoyed plain or toasted, with butter / chia jam / nut butter / yoghurt. One slice is filling, satisfying and not so sweet that you’re left wanting more and more.

If you’ve tried a few of my baking recipes you may have noticed that I have a thing for ground oats. The reason for this is that they are easy to get hold of in an organic form, low cost and they are a naturally gluten free alternative to flour (although if you are allergic or intolerant make sure you buy specifically ‘gluten-free oats’ due to potential contamination in the factory).

If you have bananas but they’re not ripe enough, place them in the oven around 150C in their peels and bake them until they go black. Let them cool for a few minutes before scooping out their insides and using for your recipe.

MAKES: 1 medium loaf

TOTAL TIME: less than 1 hour (including 40 minutes baking time)

SEASON: Autumn - Spring

INGREDIENTS:

300g organic oats (buy ‘gluten-free’ if you’re strictly avoiding gluten)

360g ripe bananas

3 medium eggs

5 tbsp maple syrup

3 tbsp chia seeds

2 tbsp cinnamon

1 tsp vanilla paste/essence

Pinch of salt

1 tsp baking soda

3 tbsp mixed seeds (optional)

1 large handful frozen/fresh blueberries (optional)

METHOD:

1. Pre-heat your fan oven 180 degrees celsius and line a medium loaf tin with greaseproof paper

2. Use a blender or food processor to grind up the oats first then pour into a separate bowl.

3. Add the ripe bananas, eggs, maple syrup to the food processor (or mix manually in a large mixing bowl) and blend until you smooth.

4. Add the ground oats, chia seeds, cinnamon, salt and baking powder to the wet ingredients and mix/blend until you have a nice batter.

5. Fold in the seeds and blueberries then pour the batter into the lined loaf tin. Top with extra seeds if you fancy.

6. Bake for around 40 minutes or until a skewer comes out clean from the loaf.

7. Remove from the loaf tin and leave to cool on a rack before serving.