Let’s talk banana bread, okay? If you are fond of banana bread, this recipe is for YOU. If you don’t enjoy banana flavour, have no fear, as there is a second recipe that has no bananas, but has delicious sweet blueberries. I realized yesterday that I haven’t shared a tasty Tuesday recipe in a long time. Although I am still making new recipes every week, the thought of waiting for the right light to take a photo of my concoction prevents me from sharing recipes more often.
I am aware that my food photos are far from perfect (although at some point this will change :)), but I still want to show you what the food I make looks like. Just to give you an idea and to also give you a gentle push to make it yourself. When I make a recipe that others share, I like to see their photos, so I am assuming you want to see food photos too.
I have been wanting since forever to make a banana bread for my family. My in-laws are visiting and they are following the Paleo diet. As they don’t eat bananas, I decided to make a loaf with wild frozen blueberries for them and one with bananas for the rest of the family.
The blueberry bread is not sweet. If you want to make it a bit sweeter, add 6 tablespoons of maple syrup. You can also spread on top a frosting made with the creamy part of a can of coconut milk mixed with vanilla extract and a bit of maple syrup.
The banana bread is just mildly sweet. As with the blueberry almond bread, if you would like it a bit sweeter, make a frosting like the one above. Mix the creamy part of a can of coconut milk with vanilla extract and a bit of maple syrup.
I used my homemade vanilla extract that I have been “incubating” for the last 2 months. Delicious! If you are interested in knowing how to make your own vanilla extract I can share my method in one of my future posts.
Also, I forgot to add the walnuts to the batter of the banana bread, so I sprinkled them on top just before baking it.
My kids, my husband, and I liked both breads. My in-laws also liked their blueberry loaf.
I hope you will make at least one of these breads as I guarantee you won’t regret and your family will LOVE you even more 😉 As always, both recipes are gluten-free and dairy-free.
- 2 cups almond flour
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ⅓ cup walnuts, roughly chopped (with a food processor or by hand with a knife)
- 3 large eggs, beaten
- 6 tablespoons maple syrup (optional, if you prefer it a bit sweet)
- ¼ cup + 4 tablespoons coconut oil, melted on low temperature
- 1 tablespoon vanilla extract
- 1 cup frozen or fresh blueberries
- Preheat the oven to 350 F.
- In a big bowl mix all the dry ingredients (almond flour, sea salt, cinnamon, baking powder, and walnuts).
- In a smaller bowl mix the wet ingredients (eggs, maple syrup (if using), coconut oil, and vanilla extract).
- Fold the wet ingredients into the dry ones.
- Gently fold the blueberries into the batter. If you are using frozen blueberries, the batter will turn purple, but it won’t change the taste.
- Pour the batter into an 8 x 8” oven-proof dish lined with parchment paper.
- Bake for 40-50 minutes or until lightly brown on the surface.
- Cool and slice.
- Enjoy!
- 2 cups almond flour
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ⅓ cup walnuts, roughly chopped (with a food processor or by hand with a knife)
- 3 large eggs, beaten
- 6 tablespoons maple syrup
- ¼ cup + 4 tablespoons coconut oil, melted on low temperature
- 1 tablespoon vanilla extract
- 1 cup ripe bananas, mashed
- Preheat the oven to 350 F.
- In a big bowl mix all the dry ingredients (almond flour, sea salt, cinnamon, baking powder, and walnuts).
- In a smaller bowl mix the wet ingredients (eggs, maple syrup, coconut oil, and vanilla extract).
- Fold the wet ingredients into the dry ones.
- Fold the mashed bananas into the batter.
- Pour the batter into an 8 x 8 ”oven-proof dish lined with parchment paper.
- Bake for approximately 50 minutes or until lightly brown on the surface.
- Cool and slice.
- Enjoy!
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