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