Blueberry Banana Nut Bread (Gluten Free, Dairy Free, Refined Sugar Free)
Blueberries are in season right now and I can’t stop eating them! Anywhere you get blueberries right now, they’re going to be full of flavor and super sweet, so I suggest picking some up on your next grocery run. I’m slightly ashamed to say I haven’t really done much with blueberries lately besides just snack on them or use them for a topping on my oatmeal or Banana Chocolate Chunk Pancakes, but we’re about to change that.
As I’m writing this, I’m literally about to head out of town tomorrow morning for another road trip with my boyfriend who I haven’t seen in 6 weeks! He’s already up in Oregon, so I’m going to fly up there and we’ll head back down the coast again to LA. Woohoo! I’m so excited!
Making food and treats is definitely a love language of mine so you know I can’t show up empty handed when I arrive in Portland. I’m a huge lover of chocolate in anything, but him not so much, so it’s perfect that I have some old bananas on my countertop and an excess of blueberries that I need to use in some way before I leave tomorrow morning. The Blueberry Banana Nut Bread came out a little toasty on top, but fear not! It won’t taste burnt and I have some notes below on how to avoid what I did. Note to Nat: don’t pack and bake a new recipe at the same time!
I’ve adapted this banana bread from a Superfood Chocolate Chunk Banana Bread recipe that I’m still working on, so even though I haven’t dug into this banana bread yet, I can attest to it’s deliciousness. It’s basically a 2-bowl recipe, so it’s super easy to make too. You mix up the wet, then the mix up the dry, dump the dry into wet, add the mix-ins, and pour it all into a loaf pan! This banana bread is the perfect snack, brunch side, and simple breakfast. It’s full of good for you ingredients so no need to feel guilty indulging in an extra slice.
Either way, I hope you enjoy this recipe, and please let me know what you think of it when you make it! I’m embracing the perfectly imperfect outlook on life at the moment so I’m sharing this recipe with not-so-great photos, but I’ll make sure to check in once I get back with an update on a 2nd round of testing to avoid the toasty top. If you follow the notes below though, I’m confident that the Blueberry Banana Nut Bread will turn out, so Happy Baking!
Love Always,
Nat
Blueberry Banana Nut Bread (Gluten Free, Dairy Free, Refined Sugar Free)
I N G R E D I E N T S :
W E T
3 medium ripe bananas smashed (about 1-1/3 cup)
3 eggs
1/4 cup Miyokos Butter melted
1/2 cup Lakanto Golden Monk Fruit Sweetener
1 tsp vanilla extract
D R Y
1 cup almond flour
1/2 cup oat flour
1/2 cup tapioca flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
M I X - I N S
1 cup Blueberries
1 cup Chopped Walnuts
T O P P I N G S
Choose whatever you like and sprinkle it on! Below is what I used:
Chia seeds
Pumpkin Seeds
Black Sesame Seeds
Sprouted Rolled Oats
Chopped walnuts
Blueberries
D I R E C T I O N S :
Pre-heat the oven to 350° F and line a loaf pan with parchment paper.
In a large bowl mix together the wet ingredients. (I usually mash the bananas in the bowl first and then add in the monk fruit, egg, melted butter, and vanilla extract.
In a separate medium bowl, mix together the dry ingredients.
Pour the dry ingredients into the wet, and mix together until batter is just formed
Fold in the mix-ins, leaving about 1/3 of a cup (combined) behind for topping.
Pour the batter into the lined loaf pan, and add your desired toppings.
Bake for about hour or until an inserted toothpick (I use a chopstick lol) comes out clean.
****Notes on how to avoid a toasty top. Bake your Blueberry Banana Nut Bread on the bottom rack/bottom third of your oven. Another way to avoid a toasty top is to tent your bread with aluminum foil at the 30 or 45-minute mark when the top is set.