Blueberry Banana Bread

by tgiffitness on December 21, 2012

Post image for Blueberry Banana Bread

For the past month, I have had a 2kg bag of blueberries in my freezer. And after consuming an entire 2kg bag of frozen mango (in my mango smoothies), I decided it was about time I started eating these blueberries!

So, the obvious choice was to come up with a recipe for a blueberry smoothie. The first smoothie I made had almond milk and rolled oats in it. I hoped that it would taste just like blueberry muffins…mmmm…

It didn’t….

I decided I didn’t care for the taste of the almond milk with the blueberries, so for the next smoothie I made, I used crushed ice, hoping it would magically turn into a blueberry slushy 😀

It didn’t….

That’s when I realized that no blueberry smoothie would ever taste as good as my mango smoothie, and I just needed to buy more mango…. And find another use for these blueberries.

Enter Blueberry Banana Bread! – Click here to print the recipe

I love sweet breads…. and dessert… and bananas!

Ingredients:
Wet:

  • 3 Eggs
  • 2 Ripe Bananas
  • 1/2c Unsweetened apple sauce
  • 1 tsp Vanilla Extract
  • 1/3 cup Unpasteurized Honey
  • 1/3 cup Coconut oil

Dry:

  • 1/2 cup + 1 tbs Coconut Flour
  • 1/2 cup Ground quinoa Flakes or quinoa flour
  • 1/4 cup Ground hemp hearts
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 1 cup Blueberries
    (mine were frozen, but fresh is fine as well)

Optional Ingredients for Decoration

  • 1tbs Rolled oats
  • 1tbs coconut sugar

Directions:

  • Preheat your oven to 325º F
  • Mash the bananas and mix all wet ingredients in a bowl
  • Excluding 1 tbs of coconut flour and the blueberries, combine all the dry ingredients in a separate bowl
  • Fully incorporate the wet and dry ingredients in one bowl to create your batter
  • Toss the blueberries in 1 tbs of coconut flour. Make sure they are fully coated with the flour. This prevents the blueberries from bleeding into the bread and turning it green.
  • Fold the coated blueberries into the batter and transfer the mixture to a loaf pan
  • I used a 5” x 10” silicone loaf pan
  • Place in the center of your oven for approximately 75 minutes (plus or minus 10 minutes)
  • Let cool for 10 minutes before removing from the pan
  • Enjoy!

 

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