Blueberry Banana Bread
This easy blueberry banana bread recipe is moist and tender, with juicy berries in every bite. It even sneaks in some extra protein too!
Servings: 16 slices
Calories: 130kcal
Ingredients
- 1 1/2 cups blanched almond flour
- 1/2 cup quinoa flour
- 2 tablespoons flaxseed meal
- 2 tablespoons arrowroot powder
- 2 tablespoons coconut sugar
- 2 teaspoons coconut flour
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla powder or extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup mashed banana about 1 medium
- 1 tablespoon olive oil or oil of choice
- 3 tablespoons maple syrup or liquid sweetener of choice
- 1 tablespoon apple cider vinegar
- 1/2 cup blueberries fresh or frozen
- 1 tablespoon turbinado sugar to garnish optional
Instructions
- Preheat the oven to 350ºF. Line a loaf pan with parchment paper and set aside.
- Add the dry ingredients to the bowl and whisk to combine. In a separate bowl, beat together the eggs, mashed banana, oil, syrup and vinegar and beat until smooth.
- Pour the wet ingredients into the dry and fold together. Once combined, fold in the blueberries.
- Transfer batter to the prepared loaf tin, sprinkle with turbinado sugar (if using). Bake on the center rack for 45 - 50 minutes until the top has turned golden brown and a cake tester inserted into the center comes out clean.
- Cool in the pan for 1 hour then transfer to a wire rack and cool completely before slicing.
Video
Notes
Wrap the bread tightly and it will keep at room temperature for about 3 days, or it can be frozen for up to 3 months.
Nutrition
Serving: 1slice | Calories: 130kcal | Carbohydrates: 13g | Protein: 4g | Fat: 7g | Cholesterol: 30mg | Sodium: 88mg | Potassium: 55mg | Fiber: 2g | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 1.1mg | Calcium: 36mg | Iron: 0.8mg