This is the last week of my Master’s program so I need all the help I can get when it comes to brain function. The blueberries, walnuts, and whole grains baked into this banana bread are all foods that help boost brain health. I’m also really pleased with how it turned out because it’s not dry and less sugary than many other recipes, not to mention got some of the rotten bananas out of the freezer (finally).
Can’t lie, I made this yesterday and one pan is already gone (roommates helped). But that’s okay because not only is this banana bread a small treat but provides the nutrients I need to get me to graduation!
- ¾ cup butter, softened
- ½ cup white sugar
- ½ cup brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 3 rotten bananas, room temperature
- ½ cup sour cream
- 2 cups oat flour
- 1 tsp. baking soda
- ½ tsp. salt
- ½ tsp. cinnamon
- 1 cup walnuts, chopped
- 1 cup blueberries
- Preheat oven to 350 F. Line two bread pans with tin foil or coat insides with butter.
- In a bowl, combine butter and both sugars. Mix until sugar is coated with butter. Add eggs, vanilla extract, bananas, and sour cream and mix.
- In a separate bowl, mix together the oat flour, baking soda, salt, and cinnamon.
- Slowly add the dry flour mixture to the banana mixture.
- Fold in the walnuts and blueberries.
- Pour the banana bread mixture equally into the two bread pans. Bake in oven for about an hour or until a toothpick comes out clean. Remove from oven and enjoy!