It’s never been a bad day to bake a loaf of banana bread and I’m sure most of you will agree! Banana bread is such a staple for me and I almost always have a baked loaf ready to eat! I stock up on bananas and berries every time I’m at the grocery store because I can always use them for recipes throughout the week! This time, I had extras of both and decided to make a blueberry banana bread to change things up! This sweet treat is paleo, gluten free, and refined sugar free! The recipe uses an almond flour base, which is my favorite gluten free flour due to its consistency! Almond flour is higher in protein, vitamins, and adds a slightly sweet taste! The bread itself is naturally sweetened as well, so you want to use spottier, more ripe bananas for the best result. I think we can often underestimate the natural sweetness that so many fruits have! The addition of blueberries really take the recipe to the next level and allow for the perfect balance of flavor! It can be stored for a week in the refrigerator and frozen for longer periods!
2 cups almond flour
1 tsp baking soda
1/4 tsp salt
3 ripe bananas (spotty is better!)
3 tbsp coconut sugar
2 tbsp coconut oil
1 tsp vanilla extract
2/3 cup blueberries(fresh or frozen) + more to top!
Preheat your oven to 350 degrees. Line a baking loaf with parchment paper and set aside. In a bowl, combine almond flour, baking soda, and salt. In another bowl, mash 3 bananas till smooth and add in coconut sugar. You want to make sure that the sugar has been dissolved completely in the mixture. Using a hand mixer will make this easier, but a regular whisk can work as well. After mixed, add in eggs, coconut oil, and vanilla extract. Whisk till combined and smooth. Mix the wet and dry ingredients together till combined. Be careful to not over mix because that can cause the bread to lose moisture. Fold in blueberries and save some top! Bake for 50-55 minutes or till a toothpick comes out clean. Let the bread cool for 15-20 minutes on a wire rack before slicing.