Blueberry Banana Ginger Breakfast Bread

So, what to do with all my leftovers?

After some intrepid Googling, I found this recipe for Blueberry-Banana Muffins with ginger.

I adapted it to work with the ingredients I had on hand, and my laziness. Namely, substituting rice flour for whole wheat flour, fresh ginger for dried, adding more sugar, and using whole flaxseed instead of ground because I didn't feel like grinding.

This is NOT a low-FODMAP food, due to all that wheat flour and who knows what else. But it was delicious. In fact, it only made for 4 servings. Cost-wise it's a disaster on its own, but given I'd already bought all these ingredients for other purposes at some point, it worked out well.

Ingredients:

1 cup rolled oats

½ cup all-purpose unbleached wheat flour

½ cup brown rice flour

¼ cup whole flaxseed

1½ tsp baking powder

1 tsp baking soda

½ tsp salt

1 tbsp candied (crystallized) ginger, very finely diced

1 egg

½ cup brown sugar

½ cup white sugar

1 tsp fresh mashed ginger

¼ cup canola oil

1 tsp vanilla extract

1½ cups ripe bananas, mashed (about 3 large)

1 carton fresh blueberries

Instructions:

1. Combine dry ingredients (oats, flours, flaxseed, baking powder, baking soda, salt, candied ginger) and set aside. 

2. In a new bowl, beat sugars, egg, oil, and vanilla extract; add ginger and banana and mix well. 

3. Mix together with dry ingredients. Fold in blueberries. 

4. Pour mixture into a well-greased bread loaf pan. 

5. Bake at 350 for 1 hour and 10 minutes or so. 

It was very, very moist, and could have been cooked a little longer. And perhaps taken fewer blueberries. But it was good! Success!