Blueberry Swirl Protein Banana Bread

Purée the blueberries in a food processor or blender.

Add the puree to a small saucepan over medium heat. Allow to simmer and reduce for 10-15 minutes, stirring often, until the blueberries have reduced and thickened into a spreadable jam. Stir in about 2 tbsp of the monk fruit sweetener and stir until it has dissolved. Remove from the heat and allow to fully cool.

Preheat oven to 350°F. In a blender, puree ripe bananas, vanilla, and greek yogurt until smooth.

In a large bowl, mix together dry ingredients, then pour in the wet ingredients. Mix until no clumps of oat flour remain.

Alternate layering the banana bread mix and blueberry reduction in a parchment paper lined loaf tray. Use a spatula to smooth out each layer.

Use a butter knife or wooden skewer to swirl the banana bread back and forth, making sure to swirl all the way to the bottom of the pan.

Bake for 45-50 minutes or until a toothpick inserted into the middle of the loaf comes out with a few crumbs on it.

Allow to cool completely before cutting into slices.