Blueberry and Banana Bread

blueberry and banana bread

My husband and I have been together for many years now. There have been a lot of Birthdays, a lot of Christmas’ and a lot of anniversaries. Consequently there have been many gifts exchanged.

My husband knows me well and always shops better for me than I can for myself. However, my all-time favourite gift did not cost him a cent. He gave it to me for Christmas the year he had been diagnosed with cancer. It was a rough year on so many levels and by Christmas we just wanted to be together and forget it all.

He played this song. I cried. I smiled. I felt overcome with gratitude. It was a perfect start to our day.

Since giving birth to our angel baby I have played this song over and over. It continues to comfort me, to give me hope, to keep my spirits up. I will never understand why this sensible, practical, strong and capable man loves me, but I am so glad that he does and I hope he never forgets how grateful I am for everything, for all that he has been and all that he continues to be.

You’ve been crying a long long spell

You’ve been drinking from the Devil’s own well

You’re just hanging on to your pride

Oh, hold on to me now

I’m on your side

I’m on your side when you think there’s no-one

I’m on your side when darkness falls

I’m on your side

All you gotta do is call

The trees on the shoreline are all fresh from the rain

The ship on the water’s heading for the main

Open your window, let the good air inside

You don’t always know when

There’s a change in the tide

I’m on your side when others turn on you

I’m on your side when your back’s to the wall

I’m on your side

All you gotta do is call

I’m on your side though you might not believe it

I’m on your side when the shit rains down

I’m on your side

I’m gonna stand your ground

Stand your ground

Call on me

All you gotta do is call

I’m on Your Side by Paul Kelly


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)
  1. Preheat your oven to 175°C or 350°F
  2. 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

  1. 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.
  2. 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

  1. 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.
  2. 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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Recipe
Blueberry and Banana Bread
Published
Rating
3.5 Based on 75 Review(s)
  • Wendy T

    Bianca you have such a beautiful gift with your words. Bless you and hubby! What a keeper. Music is such a gift. I’m looking fwd to trying this bread very soon, sounds delish! Thanks for sharing

    • Thank you so much!!!! I am glad you enjoy the simple little ramblings that I share. Be sure to let me know how you go with the recipe. xxxx

  • Rach_the_vego

    Do you think this might work with flax eggs or some other substitute….dying to try using some more of my coconut flour but lots of recipes seem to have egg in them too. Perhaps I should bit the bullet and try!

    • Yep, try it and let us know how you go, I haven’t tried it myself sorry.

  • Kelly

    What a beautiful post, thank you 🙂
    -Kelly

  • Kiana

    I love all your recipes and was just wondering roughly what size of bananas you use for this one?

    • They were just standard, not small, not large. I am sorry I should have weighed them but I am pretty relaxed with things like that. With the skin on I would say they weighed around 170 grams each. I hope this helps.

      • Kiana

        Thank you, it does help! I used to love to bake but was diiagnosed with celiac and became frustrated with new gluten free recipes never turning out but yours are absolutely incredible every time. You have restored my love for food and i cannot tell you how much i appreciate it. also i am just curious what makes this bread rise without the use of baking soda?

        • Hi Kiana,
          Thank you!! I am glad you are enjoying the recipes and that they are helping you adjust to your new diet. This bread doesn’t rise, it is quite dense. You can add bicarb soda if you want too. x

  • Lydia Greenwood

    I made this two nights ago for desert for me and the hubby. He’s ALWAYS hungry as training to be a PT whilst working a physical job and training in all his spare time. He was complaining about still being hungry after a big dinner so i dished him up two slices of this which he nearly couldn’t finish. But he did because it was so delicious! Thanks for this great little recipe. I just had a small square for my morning tea with coffee which took away all my mid morning hunger pangs. Love it!

    • Fabulous!!! Thank you so much!!! I am rapt that both you and your husband have enjoyed the recipe. Thanks for taking the time to write. x

  • Sarah

    I don’t know you at all except through your recipes, which my family loves. But I’m feeling for you, and thinking of you all the time.

    • Thank you so much Sarah! I really appreciate your lovely message and your thoughts. I am doing ok and I am incredibly grateful for the support I have received from this beautiful community. Thanks again for your kind words. xxx

  • Michelle

    Hi Bianca, just wanted to say thanks for your recipes. This is on my to do list tomorrow. I often take meals to church members in times of difficulty, and at the moment we have one young couple facing cancer and subsequently are gluten, dairy and sugar free. I always make them something from your website, and I’ll be taking this tomorrow. Thanks heaps 🙂 I have also been baking for myself as I’m on a cleansing diet for 6 weeks, it’s so good to have a great resource here to keep coming back to and know I will have something great to eat 🙂

    • Thank you so much! I really appreciate you writing and I am sorry your friends are going through such a difficult time. I hope the recipe is enjoyed. xx

  • Kristy

    Hi, I made this and by the time I got halfway through adding the flour it was so dry I couldn’t mix anymore. Added the eggs before the rest of the flour in the hopes that would sort it out but it was still really dry? I wonder if my bananas were too small (they were normal sized ones)? But it was REALLY dry. I wasn’t sure if soy milk would do the trick (I need dairy free) so I added water and it turned out okay but you could tell there was water in it…do you think soy would have worked? I triple checked my measurements thinking I got something wrong but it was all correct, weird?

    • Hi Kristy,

      I would try it without adding anything. The batter of the recipes I make with coconut flour is quite different to typical cakes. Also are you using fresh or frozen berries ? Either way a lot of moisture will be released from the berries during the cooking time. I hope this helps.

      • Kristy

        Hi Bianca, thanks for the response! I used fresh berries, I guess frozen would have a bit more moisture. But I found that it was so dry that I couldn’t actually mix the rest of the ingredients in (eggs, vanilla, oil etc). I wonder if I could leave adding the flour until last (other than the berries perhaps) and just use my fingers to mix.

        • Jasmine

          Kristy – I didn’t read the recipe properly and mixed all the wet ingredients together first, then added the flour at the end. It worked fine. Maybe try it that way? I was also a bit low on coconut flour so I used 1/2 cup coconut flour and 1/4 cup tapioca starch. I’ve found several coconut recipes lately that use a small amount of buckwheat flour or tapioca flour/starch, it seems to give the coconut flour a softer texture that turns out less dry and grainy when baked. This one turned out super moist, so I’m sure it would be ok with just coconut flour. Maybe when measuring out the flour, be sure that the coconut flour isn’t tightly packed – even just a couple of tablespoons too much often makes a big difference with coconut flour.

          • Thank you Jasmine. I really appreciate your feedback and I am sure many others will too.

        • I am unsure why it has turned out like this for you. Were the bananas ripe? Perhaps try reducing the coconut flour to 1/2 a cup. I hope it works well for you next time.

        • Trina Bond

          I had a problem with it being a little dry too, not quite to the extent you found Kristy. I added in some rice malt syrup (1 rounded teaspoon) and found this made a difference with mixing it together and seemed to work well. However, I would not recommend doing that as it made the cake too moist by the time it was cooked (using frozen blueberries) and the cake had a grainy almost couscous like texture (which was fine to me, but in a household of couscous detesters, wasn’t a hit…) I plan to try it again during the week using larger eggs and larger bananas and fresh blueberries. I’ll let everyone know how it goes 🙂 (It looks so yummy, I’m determined to make this a recipe we love as the combination is fabulous Bianca!)

          • Hmm, I am sorry it hasn’t worked first time for you. I hope you get it. I wish I could whip it up and pop some over for you! x

          • Trina Bond

            Thanks! I’ll try it again and see how I go 🙂

          • Trina Bond

            I made this again today Bianca and it worked out perfectly! YUM! I mixed all the wet ingredients together first and then added the coconut flour. I thought i might need less than 3/4 of a cup, (as per your suggestion of dropping it to 1/2 cup if too dry) but once mixed, it was a good consistency. I used fresh blueberries this time too. My daughter (Miss 2) ate her slice up and promptly asked for more 🙂

            Can I ask about “storage”? I am new to cooking “grain and sugar free” items. I know baked goods keep in airtight containers in the pantry due to high sugar content, but how do you store your baked goods? Pantry or fridge and for how many days after baking do they stay fresh? Thanks!

          • Fabulous!! Thank you so much for sharing this, I am sure many people, including myself, will find it really helpful. Be sure to keep me posted on anything else that you try. I always appreciate the feedback. xxx

  • Jasmine

    Another beautiful recipe Bianca! Thank you 🙂 I made a couple of accidental adjustments – see reply to Kristy’s comment. It was a hit with the whole family, as usual with your recipes 🙂

  • Bec VanWetering

    Thanks so much Bianca, this was wonderful and my partner and i enjoyed it for breakfast for our anniversary this morning. I only had 2.5 bananas so i used those and added a heaped cup of ricotta cheese and used raspberries instead of blueberries and it was so delcious with maple syrup and walnuts on top. Thanks again!

    • YUM!!! Thank you so much for the feedback. I am rapt that you have enjoyed the recipe. Be sure to let me know how you go with anything else that you try. Happy Anniversary! xx

  • Emma Leray

    I whipped this up in the Thermomix adding all ingredients except the blueberries 15 seconds speed 5 to combine and then add the blueberries 10 seconds speed 4. In the oven now, hoping it’s as good as all the comment say 🙂 Can’t wait to try!

    • Thank you so much for the conversions! I really appreciate you taking the time to share them and I am sure many others will too. I hope you enjoyed the bread. x

    • Emma Leray

      This bread is very yummy! Just making it again and I think the blueberries only need about 6 seconds speed 3, just to combine.

  • Luisa

    Hi I was just wondering what is the best storage for this cake? Fridge or just air tight container?

    • I store it in an airtight container in the fridge. I hope you enjoy it. x

  • C L

    Hello ! I live rurally and am unable to get easy access to coconut flour. The best I can do is almond meal or normal flour. Does the ratio of coconut flour to either these change much? For example, 1 cup coconut flour is equal to 1/2 flour or something? Cheers.

    • To be honest I have only made thi sone with the coconut flour and wouldn’t like to suggest a sub that I haven’t tried. Perhaps try the date and walnut loaf which used almond meal, you could play around with it to make it a blueberry and banana version. Sorry I can’t be of more help.

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  • rach

    Do you or anyone else know if there is a way of making this without the eggs. If not I might play with it and see how I go.

    • Cherie

      Yes would love to know! If you try something and it works please let me know!

    • I haven’t made this one without eggs sorry. x

    • caroline

      If you figure it out, please let us know 🙂 I’d love to know too.

  • Belle

    Im wondering if this would work without the blueberries, and with choc chips instead?
    I made it and LOVED it but the little monsters dont like the blueberries! (I dont know why, they have blueberries in smoothies all the time!!!)

    • Sure. Try it out. I think it sounds lovely. Just bare in mind that the choc chips are going to be a bit drier than blueberries.

  • Andrea

    Hi Bianca!!
    What can I say-yummy!!!

    • Thank YOU!! I really appreciate the feedback and I am glad you are enjoying the recipes. Be sure to let me know how you go with the coconut rough. xx

  • Hi Bianca – would this recipe translate OK to a muffin? I find my young daughter manages muffins (and loaf style falls apart!) quite well and I am looking for lunchbox snacks. Thanks so much for your super recipes. x

    • Thank YOU!! I am glad you are enjoying the things I share. I think they would be fine as a muffin 0 has anyone else left a comment? Perhaps cook for around 25 minutes. I hope this helps! Would love to hear how you go. Bianca

  • Celine

    hello dear Bianca, I have done this recipe twice this week already. It is fast, easy and delicious. Really delicious. I eat it for breakfast before going to work or school and it keeps me full the whole morning,-) The only issue with cooking your recipes is that I usually end up eating a third of half of them on the evening I would cook them… This leads me to being soo full and not being able to sleep at night ,-))) Thank you for making healthy food so easy. Love from a french heart in the middle of Germany.

    • This made me laugh. Thank YOU! I am glad you are enjoying the recipes. Be sure to keep me posted on how you are going with the recipes. Have a great day. Bianca

  • Margaret

    I’ve currently got this one baking away in the oven and oh my goodness.. my house smells incredible and so coconutty! I can’t wait to try it!

  • Karen

    I really enjoyed this bread. Will be making it again. Do you know if it freezes well?

    • Thank YOU! I am glad you enjoyed it. Yes, it freezes well. x

  • sara

    Does this freeze well? I like to meal plan for two weeks ahead of time and this looks divine….

  • Meagan Coghlan

    Thanks for this recipe! I made them as mini muffins and cupcake size and they’re super easy to take out of the freezer and put the in the lunchbox. My five year old daughter loves them for recess and my 14 month old son devours them. It’s a good thing I’m on a strict eating plan at the moment as I would’ve eaten them all straight out of the oven! So yummy.

    • Perfect! That is a fabulous idea Meagan, I will be sure to do that myself. I am glad they are being enjoyed. x

  • Roxanne Evans

    Hi there! This recipe looks great! It doesn’t need baking soda or baking powder..? Thanks!

  • Reneé Welsh

    I have tried cooking this for the first time but it hasn’t seemed to cook properly. Golden and crusty on top but still doughy inside. It’s been in the oven for about 2 hours now and still doughy inside. Any suggestions please?