Ingredients

• 1/4 cup Organic Unbleached White All-Purpose Flour
• 1/4 cup Organic Old Fashioned Rolled Oats
• 1/4 cup Walnuts raw, finely chopped
• Ground Cinnamon
• Sea Salt
• 1 1/2 Tbsp Grapeseed Oil
• 1 Tbsp Pure Maple Syrup

• 1 1/4 cups Organic Unbleached White All-Purpose Flour
• 3/4 cup Organic Ivory Wheat Flour
• 1 1/2 tsp Ground Cinnamon
• 3/4 tsp Baking Soda
• 1/2 tsp Fine Sea Salt
• 1 cup mashed Banana from about 3 very ripe bananas
• 2 large Eggs
• 2 tsp Vanilla Extract
• 1/4 cup Grapeseed Oil
• 1/4 cup Vanilla Almond Milk unsweetened
• 1/2 cup Pure Maple Syrup + 2 Tbsp
• 1 1/4 cups fresh Blueberries tossed with 1 tsp flour

Instructions

1. Add the flour, oats, walnuts, cinnamon and salt to a small bowl and toss to combine. Pour in the oil and maple syrup and mix until evenly moistened. Set aside.

1. Preheat the oven to 350ºF. Spray a 9 x 5-inch loaf pan with nonstick cooking spray and set aside.
2. In a large bowl, whisk together both kinds of flour, the cinnamon, baking soda and sea salt. In a medium bowl, whisk together the banana, eggs, vanilla, oil, milk and maple syrup until well combined.
3. Add the wet ingredients to the bowl with the dry ingredients and mix until just combined. Gently fold in the blueberries, then transfer the batter to the prepared pan. Spread evenly with a spatula. Use your fingers to crumble the topping over the top.
4. Bake for 60-70 minutes, or until a cake tester inserted into the middle comes out clean. If the top of the loaf starts getting too brown during baking, tent loosely with aluminum foil.
5. Let cool for at least 15-20 minutes before slicing! The bread keeps for 2-3 days at room temperature (I like to wrap loosely with aluminum foil).