Directions:

Preheat oven to 350 degrees F. Grease an 8 1/2 x 4 1/2 inch loaf pan then line with parchment leaving an overlap on each side for lifting the bread out of the pan after it has cooled.

In a large mixing bowl, add oats, flours, granulated sugar, baking powder, baking soda, cinnamon and salt. Stir to combine.

On a cutting board or plate, mash the bananas using the back of a fork.

Add the mashed bananas, almond creamer and vanilla extract to the dry ingredients. Stir just until the flour is combined, taking care not to overmix.

Gently fold in the flour dusted blueberries (this keeps the blueberries from sticking together and sinking to the bottom of the pan).

Pour the batter into the loaf pan. Toss 10 or so blueberries over the top of the batter and just slightly press into the mix. Sprinkle turbinado sugar over the top.

Bake for 55-60 minutes, rotating the pan once halfway through. Top will lightly brown and a toothpick poked into the center will come out clean.

Remove pan from the oven and place on a cooling rack. Let bread cool for 15 minutes in the pan. After 15 minutes grasp the parchment paper and lift the loaf onto the rack to completely cool.

A completely cooled loaf or slices of blueberry banana bread may be frozen for up to 3 months when placed in freezer bags.