Banana and Blueberry Bread
Gluten Free | Dairy Free
This is a replica of my healthy gluten free banana and choc chip bread recipe, with the addition of blueberries and minus the choc chips. For me, this is a healthy treat as part of a balanced lifestyle and all prepared in 1 bowl!
Preparation Time: 10 minutes
Cooking Time: 55-60 minutes
⅓ cup coconut oil, melted
½ cup maple syrup
¼ cup unsweetened almond milk
1 cup bananas, mashed (2 large bananas)
1 teaspoon baking soda
1 teaspoon vanilla extract (optional)
½ teaspoon ground cinnamon
1 ¾ cups gluten free flour
½ cup blueberries
½ banana, sliced
Preheat the oven to 165°C. Spray a rectangle loaf tin with olive oil spray.
In a large bowl, whisk the coconut oil, maple syrup and almond milk together. Allow the mixture to cool slightly so the egg doesn't start cooking, then add the eggs in and continue to whisk.
Chop the bananas, then add into the bowl and mash them into the wet ingredients.
Stir in the baking soda, vanilla extract and cinnamon.
Gradually stir in the gluten free flour until well combined, then fold through the blueberries. I used frozen blueberries, but fresh would work too.
Slice ½ a banana and arrange evenly across the top of the mixture. Pour the mixture into the loaf tin and place in the oven for 55- 60 minutes or until a knife inserted into the centre comes out clean.
Transfer the bread onto a cooling rack for 10 minutes, then slice into 12 pieces.
Serve with nut butter or a drizzle of maple syrup.
Low FODMAP Variation
Use unripe (greener) bananas. A ripe banana is high in oligo-fructans, making it high in FODMAPs. However, 1/3 of a ripe banana should be tolerated by most individuals with IBS or fructose malabsorption.