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December 22, 2020
Gluten-Free Blueberry Banana Bread
Recipe
Prep Time: 10 Minutes
Cook Time: 60 minutes
Serving Size: 10
Ingredients:
¾ cup organic blueberries (Formosa Nursery Co)
3 Free-Range Eggs (The EggStore)
180g organic whole almond flour
3 tablespoons wildflower honey (Japonica)
3 ripe bananas
½ tablespoon vanilla extract
¼ teaspoon salt
1 teaspoon baking soda
Directions:
Step 1
Preheat your oven to 350 degrees.
Step 2
Place the frozen blueberries in a colander (in the sink or over a bowl) until they have thawed. Gently remove blueberries and pat dry.
Step 3
Mash the ripe bananas and whisk together with eggs and vanilla extract in a large mixing bowl. Whisk until frothy and add honey.
Step 4
Combine the organic almond flour, salt, and baking soda in a separate bowl.
Step 5
Combine dry ingredients and fully mix. Add the thawed organic blueberries and gently fold in.
Step 6
Pour into a lightly greased bread pan and add any remaining blueberries on top of the batter.
Step 7
Place in the oven for 60 minutes.
Step 8
Remove from oven and let cool. Cut into equal slices, cover with cling wrap, and let rest for a couple of hours or overnight.
This gluten-free, low carb blueberry banana bread is the perfect treat to enjoy with all your favourite warm holiday drinks. Slather on some almond butter or try it with a chocolate-hazelnut spread for a delicious combination.
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