Blueberry Banana Bread

I am a HUGE fan of a banana bread my mother buys in the market. I didn’t grow up eating banana bread however, the moment I had a slice of banana bread at my mother’s home a couple of years ago I was hooked. I love how sweet and moist it is. The downside nevertheless, is that it does not carry the cleanest ingredients. It is processed with tons of different sugars and oils I know are not the best for my health. With that in mind, I was determined to create my own banana bread with whole ingredients.

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I am not one to restrict my diet. I do believe in a balance. I believe in listening to your body, following those cravings but finding a healthy alternative. And this is where I should probably insert the recipe right?

I love the combination of blueberry and bananas (reminds me of making Jet’s baby food, he loved that combo too : ) so I figured why not make a blueberry banana bread.

Blueberry Banana Bread with natural sweetness means no guilt! It’s Paleo, dairy free, grain free, oil free, and nut free.

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Blueberry Banana Bread

Ingredients:

• 2 small ripe bananas
• 3 eggs
• ¾ cup coconut flour
• 3 tbsp tapioca flour
• ¼ cup of full fat coconut milk (here is the one I usually use)
• ½ tsp pure vanilla extract
• 2 tbsp pure maple syrup
• 1 tbsp coconut sugar
• ½ tsp baking soda
• ½ tsp baking powder
• about 1/8 tsp of salt
• ¾ cup fresh blueberries

optional: ½ tsp raw honey

Instructions:

1. Preheat oven to 350 degrees F and line an 8 x 4”* loaf pan with parchment paper. Easy cleanup!
2. In a large mixing bowl, mash the bananas, whisk the eggs, coconut milk, vanilla extract, and maple syrup.
3. Mix the coconut flour, tapioca flour, baking soda, baking powder, coconut sugar and salt in a separate bowl.
4. Stir in the dry ingredients slowly into the wet mixture until combined well and thick.
5. Add in the fresh blueberries. Pour entire mixture into the lined loaf pan and spread the mixture evenly.
6. Optional: drizzle honey on top of mixture before baking. I love sweets, what can I say 🙂
7. Bake in preheated oven for 55 minutes or until golden brown and passes the toothpick test.
8. Remove from oven and allow to cool. Wait at least an hour before slicing away to serve. Patience.
9. Enjoy the deliciousness!

Notes:

*I used a loaf pan a bit larger because it is the one I had on hand at the time, however, I would recommend the size above for the bread to look higher/fuller.

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