Banana-Apple-Blueberry Crumble Bread

“There are so many emotions when I step on the ice. I want to represent my country to the best of my abilities. I want to make Reese Witherspoon proud.” – Adam Rippon

The Olympics has inflamed my already debilitating procrastination habit. Upon returning home from *school,

Valentine’s Day treats for my sweet teeth.

where I’m currently taking organic chemistry, anatomy and physiology, and stats, I postpone submission to my thrilling schoolwork for as long as possible. Pre-Olympics, I’d open my pantry, stare for a couple of minutes, repeat this with the fridge, and then determine whether or not I can concoct a baked delicacy from the hodgepodge. But now this habit is dragged on by my enthrallment with the Olympics. I have to stop mid-mix and pour, or while

surveying my ingredient options, to watch phenomenal athletes perform feats I daydream about. I then wonder if they’d like what I was making, and what they’ve been eating, because I’d like to follow suit.

This recipe is the effect of my aforementioned baking addiction. MAKE THIS! It’s my favorite adapted 1 bowl banana bread recipe thus far and I can’t stop tasting it. The only thing stopping me is the fact that I need a photo for this blog post. This bread melts in your mouth.

*I’m graduate school bound in the fall, where I will receive a masters in nutrition and work towards my RD. Soon to be equipped to provide much more scientific advice on optimal fueling!

Banana-Apple-Blueberry Crumble Bread

  • 1 banana, mashed (about 1/4 cup)
  • 1 1/4 cup applesauce, unsweetened
  • 1/2 tsp pure vanilla extract
  • 1 egg
  • 3 tbsp olive oil
  • 1/4 cup coconut sugar
  •  3 tbsp maple syrup
  • 3 1/2 tsp baking powder
  • 3/4 tsp sea salt
  • 1 tsp cinnamon
  • 3/4 cup unsweetened almond milk (or milk of choice)
  • 1 1/4 cup almond meal
  • 1 1/4 cup *gluten free flour blend
  • 1 1/4 cup rolled oats
  • 1/3 – 1/2 cup frozen or fresh blueberries

*If you have no reason to follow a gluten free diet, use unbleached flour or whole wheat pastry flour.

  1. Preheat oven to 350 degrees.
  2. Grease a bread tin (9″ by 5″) with olive oil.
  3. Mash one banana with chosen mashing utensil, mine is a fork, and add this and the applesauce to a large mixing bowl.
  4. Add each ingredient in order until you get to the flour. Before adding the flour, thoroughly whisk ingredients. Add the flours one at a time, mixing lightly between ingredients.
  5. Make sure all ingredients are well incorporated, add blueberries and mix just once or twice more.
  6. Pour batter into loaf tin and bake for 1 hour 15 mins – 1hr 30 mins.

*The applesauce gives this bread a very moist consistency, so cook longer if you prefer a firmer loaf. Think of this as part bread, part crumble.

*Recipe adapted from Minimalist Baker.

Inspired by Mikaela. *I ate that.

Love,

Caroline Frieda

 

One thought on “Banana-Apple-Blueberry Crumble Bread

  1. Looks and sounds delicious but I am too lazy to try it Caroline you are amazing Lots of luck on your next adventure 😘😘

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