Blueberry and Banana Loaf Recipe

This banana and blueberry loaf is made with gluten free, wholesome ingredients and is perfect for a quick and easy breakfast, or nourishing snack.

While this is delicious fresh or toasted, it is best served warm with a smear of butter.

Makes 1 loaf

Recipe Ingredients

• 1 ½ cups of almond meal
• 1 cup of buckwheat flour
• 1tbs psyllium husk
• 1 tsp of baking powder
• 1 tsp of salt
• 2 large ripe bananas, or 3 medium bananas, mashed
• 2 large eggs, (or to make vegan, 3x tablespoons of chia seeds soaked in water), or equivalent egg replacement
• 2 tsp of vanilla essence
• 1/3 cup of melted coconut oil
• ½ cup of rice malt syrup
• 1 ½ cups of frozen blueberries, plus extra for on top

How To

1. Preheat oven to 180^oC. Grease and line a loaf tin.
2. In a large mixing bowl, combine the almond meal, buckwheat flour, psyllium husk, baking powder and salt and mix well.
3. In a separate mixing bowl, combine the large ripe mashed bananas, eggs, vanilla, coconut oil and rice malt syrup and whisk with a fork until well combined.
4. Fold the wet mixture into the flour mixture until completely combined and there are no flour clumps. Stir in the blueberries.
5. Pour into the loaf tin and top with extra blueberries.
6. Cook in the oven for 45- 60 minutes. Cover with aluminum foil if the top begins to brown.

This loaf is great fresh from the oven, toasted or fresh.

Recipe created by:- Tabi May Life ©