Blueberry and Banana Bread
- 4 ripe bananas, peeled and halved (approximately 400 grams)
- juice 1/2 lemon
- 3/4 cup coconut flour, sifted
- 4 eggs
- 1 teaspoon concentrated natural vanilla extract
- pinch of salt
- 3 tablespoons coconut oil, soft or liquified (approximately 50 grams)
- 2 cups blueberries (frozen is fine)
- Preheat your oven to 175°C or 350°F
- Grease and line your loaf tin with baking paper over-hanging the sides for easy removal. My tin measures 19.5cm x 9.5cm.
method 1 – bowl
- Place the bananas into a medium sized bowl and mash them well. Stir in the lemon juice. Sift in the flour, mix to combine. Add the eggs, mix to combine. Add the vanilla, salt and oil and mix to combine. Gently stir through the blueberries. Spoon the mixture into your prepared loaf tin and smooth over the top with the back of your spoon.
- Bake in the oven for 65 – 70 minutes. Leave to cool in the tin for 5 minutes before gently moving to a cooling rack. Allow to cool prior to cutting. Serve. Eat. Enjoy.
method 2 – processor
- Place the bananas, lemon and oil into your processor and blend until smooth and well combined. Add the flour and mix to combine. Add the eggs, vanilla and salt and mix to combine.Gently stir through the blueberries. Spoon the mixture into your prepared loaf tin and smooth over the top with the back of your spoon.
- Bake in the oven for 65 – 70 minutes. Leave to cool in the tin for 5 minutes before gently moving to a cooling rack. Allow to cool prior to cutting. Serve. Eat. Enjoy.
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Blueberry and Banana Bread
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