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Grain-Free Blueberry Banana Bread

gluten-free, dairy-free, vegetarian


This grain-free blueberry banana bread has great texture and is incredibly moist!


If you enjoy banana bread and looking for a healthy swap look no further!


My stepson loves banana bread. He is a picky eater so when I make a recipe that he likes it's a successful one. The blueberries help the bread stay moist.

Some recipes made with nut flours can tend to be dry and crumbly. Not this bread!



Grain-Free Blueberry Banana Bread


Ingredients

  1. Preheat oven to 350ºF (177ºC).

  2. Combine the dry ingredients in a mixing bowl and mix well. In a separate mixing bowl, mash the bananas with a fork until a creamy consistency forms. Add in the oil, eggs and maple syrup and mix well. Pour the dry ingredients in with the wet ingredients and mix well.

  3. Gently fold in your fresh or frozen blueberries with a spatula. Distribute the blueberries evenly throughout the batter, but be careful not to over mix as this will break the berries and cause your bread to turn purple. (It will still taste just as good but may not look as pretty!)

  4. Line a loaf pan with parchment paper and pour in the batter. Bake in oven for 45 - 50 minutes. Test if it is cooked through by sticking a toothpick in the middle. If it comes out clean, the bread is done. When fully cooked, lift the parchment paper out of the pan and let cool before slicing. Enjoy!

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  1. Your first step should focus on prep. E.g., Preheat to 375°F and line 2 baking sheets with parchment paper.

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  3. End with the final baking or cooking time. Describe what the final product should look like and when it should be served. E.g., Bake until the cookies have golden edges. Remove the cookies from the oven and set them in a baking rack for 10 minutes. Voila! Your cookies are ready. Serve them right after or store them in an airtight container for up to 1 week.

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