Description
This delicious banana blueberry bread is perfect for breakfast or a light snack!
Ingredients
Scale
- 3 medium-sized ripe bananas
- 60 g coconut oil or sub olive or vegetable oil
- 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
- Pinch salt
- 1/2 teaspoon ground cinnamon (optional)
- 150 g ground almonds (almond meal)
- 150 g gluten-free flour blend or sub plain flour if not gluten-free
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 120 ml unsweetened almond milk (or any other plant-based milk)
- 100 g fresh blueberries
- 3 tablespoons flaked almonds or coconut
Instructions
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Peel the bananas and place in a wide-bottomed bowl, then use a fork to mash until you get a smooth paste.
- Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
- Once melted, add the vinegar to the same bowl along with the salt and cinnamon (if using) and ground almonds. Sift in the flour, baking powder and bicarbonate of soda.
- Add the mashed bananas, and mix well, adding the milk a small amount at a time until you get a loose batter. You may not need to use it all depending on how liquidy your bananas are; you may also need to add a little more milk if your bananas are dry.
- Add the blueberries and fold them in gently to make sure you don’t crush them.
- Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin). Scatter over flaked almonds or coconut, if desired.
- Bake in the oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean.
- Once out of the oven, leave to cool completely before cutting.
- Keeps covered in the fridge for up to a few days; best reheated in the toaster.
Notes
- This bread is excellent for breakfast or as a snack.
- Ensure all ingredients are gluten-free if necessary.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg