Description
This is a naturally sweet banana bread, with a golden crust on top and juicy blueberries throughout. It’s also nut free, dairy free, gluten free and oil free. Easy to make. Perfect for breakfast, snack or dessert.
Ingredients
Scale
- 2 Tablespoons (28 grams) coconut oil, melted and cooled, (optional)*
- 2/3 cup plus 1 tablespoon coconut flour (84 grams)
- 1/4 cup tapioca flour (30 grams)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/8 teaspoon fine grain sea salt
- 3/4 cup mashed ripe bananas, about 2 small
- 3 large pastured eggs, room temperature, if possible
- 1/4 cup full fat coconut milk, well mixed*
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons pure maple syrup
- 3/4 cup fresh or frozen blueberries*
- 1 teaspoon tapioca flour (only for frozen blueberries)
Instructions
- Melt the coconut oil and set aside
- Preheat your oven to 350 degrees and grease a medium loaf pan (8.5 x 4.5″) with coconut oil. Put into the refrigerator. Or line with unbleached parchment paper, then no refrigeration needed.
- In a small bowl, combine the coconut flour, tapioca, baking soda, baking powder, and salt, set aside.
- In a large bowl, mash the bananas well.
- Using a wire whisk or fork, whisk in the eggs, coconut milk, vanilla, and maple syrup until evenly combined.
- Gently stir the dry ingredients into the wet until fully combined, the batter will be thick. Don’t over mix.
- If using frozen blueberries leave in the freezer until the last minute. Measure and toss with 1 teaspoon tapioca starch to prevent coloring the batter.* Leave a few out for the top.
- Fold in the blueberries, leaving a small handful to sprinkle over the top.
- Transfer the entire mixture into the prepared loaf pan and spread it out evenly, then sprinkle the remaining blueberries over the top.
- Place on the middle rack in the oven and bake in the preheated oven for 50-55 minutes, until golden brown and a toothpick inserted near the center comes out clean.
- Remove from oven and allow to cool in the pan for 10 minutes, then remove from the pan and let cool completely. Wait about an hour before slicing.
Notes
Originally I made this recipe without any oil and it comes out good. I added the oil because it make it a little more moist and give a silkier texture. If you want oil free, not problem to leave it out.
If your coconut milk is partially solid, put it in a pot of hot water and stir to dissolve, then mix thoroughly.
If you use frozen blueberries. Keep them frozen. One adding to the batter, don’t stir them more than 1-2 times because it colors the batter as you stir. The more you stir the more blueberry swirls you will get.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Dessert, Snack
- Cuisine: Paleo, Nut Free