This past weekend, I had several bananas that were just asking to be made into banana bread. My only hesitation was that with the warmer weather, banana bread seemed a little heavy so I decided to play with a traditional banana bread recipe and add in some protein and blueberries to make it a little healthier, fluffier, and in hindsight – yummier. Enjoy!
PS – I’m kind of proud of this creation…usually when I play around with recipes, it’s a total flop and this time it’s a success! Probably the best bread I’ve made yet. AND it’s gluten-free! 
Ingredients:
1 c. all-purpose GF flour
1/2 c. GF oat flour
1/2 c. GF cornmeal
1/3 c. vegan sugar
1/4 tsp baking soda
1/4 tsp Himalaya salt
1/2 tsp baking powder
3 Tbsp canola oil
2 large eggs
1 c. blueberries
3 mashed, very ripe bananas
Preheat oven to 350 degrees. Mix dry ingredients in a large bowl. Mix wet ingredients in another bowl. Add the wet ingredients to the dry, stirring until just combined. Coat a loaf pan with cooking spray and pour ingredients in. Cook bread for about an hour (mine cooked for 54 minutes). Allow bread to cool and eat, eat, eat! 
