Blueberry Banana Bread

I am somewhat of a banana bread connoisseur. There is usually a freshly baked loaf sitting in my pantry on a weekly basis ready to lather in honey, homemade jam or simply devour on its own. Is there nothing better than the sweet smell of bananas and cinnamon baking in the oven on a Sunday afternoon? IMG_6081

I am always on the hunt for new and improved ways to bake this humble loaf. Finally I think I may have found the perfect recipe, naturally sweet, melt in your mouth moist, loaded with banana flavour and the tangy burst of blueberries. Best of all its one of the healthiest recipes I have tried. No butter, sugar or even eggs are used! Jessie from Faring Well has without doubt created the ultimate recipe, claiming the number one prize for best banana bread ever in my books. In second place is Bakerita’s Almond Banana Bread, another super healthy loaf that is a dream slathered in peanut butter or vanilla yogurt. And in third place is Ambitious Kitchen’s White Chocolate and Macadamia Banana Bread, not so kind on the hips but out of control delicious and ultra moist with ingredients like freshly squeezed orange juice and greek yogurt. The only change I made to Jessie’s recipe was using a smaller amount of maple syrup. This recipe was sweet enough using ultra ripe bananas that I only needed ¼ cup and I probably could of used less than that still. IMG_6128 IMG_6190

Ingredients

  • 1 cup mashed overripe banana
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
 or honey
  • 1/2 cup plain almond milk
  • 1 teaspoon vanilla
  • 1/4 teaspoon himaylayan salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup whole spelt flour
  • 1/3 cup oat flour
  • 1/3 cup rolled oats
  • 1/4 cup desiccated coconut
  • 1/2 cup blueberries

Preheat the oven to 200C. Line a 9×5 loaf tin with baking paper. Combine all of the wet ingredients in a mixing bowl. Then add in the dry ingredients and mix well before adding the coconut and blueberries. Pour mixture into the tin and bake for 40 minutes or until the loaf is golden brown on top and a skewer comes out clean. Allow loaf to cool in the tin for 5 minutes before transferring to a wire rack. I like to dig in whilst the bread is still warm from the oven but it is much easier to slice if you can wait until its completely cool. Enjoy! IMG_6153 IMG_6175

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