It’s the season of berries and one of my favorite berry is the blueberry. I wanted to try out a recipe with these delicious little guys so I made this super tasty (yes my taste testers said so) blueberry banana bread. And guess what, it’s grain and dairy free. So it fits into a paleo and gluten free diet.
This blueberry banana bread is so easy to make. You can have it in the oven within 10 minutes. Sounds good no? These are the ingredients you will need to get started.
4 Bananas [overripe is best]
3 Tablespoons of Maple Syrup or Honey
60ml (1/4 cup) of Melted Coconut Oil, [can substitute for Coconut Butter or other Nut Butter]
300g (2 1/2 cups) of Almond Flour [can substitute for Coconut Flour]
1 Teaspoon of Baking Powder
1 Teaspoon of Cinnamon
100g (1 cup) of Blueberries
To start, grab your blender or immersion blender. You will need it to mix the batter. Yes, trust me it’s gonna be fine. Mix all your wet ingredients first and then add the almond flour, baking powder, and cinnamon to the wet mix. When all the wet and dry ingredients are mixed it’s time to fold in the blueberries. But before you fold in the blueberries I have a trick for you that will prevent all the berries to sink to the bottom of the cake tin and mess with your presentation.
Give the blueberries a little coating of almond flour ( 1 to 2 teaspoons) before folding them into the mix. This should prevent the berries from sinking all the way down to the bottom.
Bake your blueberry banana bread in the middle of a preheated oven on 170˚C. Bake for 55 to 60 minutes or until a toothpick inserted in the middle of the bread comes out clean. Baking time will depend on your oven. Leave it to cool for a good 20 minutes before taking the bread out of the tin.
After taking the pictures and waiting for the blueberry banana bread to come out of the oven and cool down enough we just could not wait to dig in and taste it.
Enjoy and let me know in the comments if you are going to try this recipe out.