Paleo Blueberry Banana Bread


This past summer was the summer of paleo baking. Oh did we bake. Everything. All grain free and sugar free and it was all delicious.


This recipe can use chocolate chips in lieu of blueberries, if you so desire.


Make it Portable These can easily be made into muffins by baking in a muffin tin instead of a loaf pan.







Ingredients:

  • 1 cup Almond Flour

  • 1/4 cup Coconut Flour

  • 1 tsp Baking Soda

  • 1/2 tsp Sea Salt

  • 1 tsp Cinnamon

  • 1 tbsp Ground Flax Seed

  • 1 tbsp Hemp Seeds

  • 2 Banana (mashed)

  • 2 tbsps Extra Virgin Olive Oil

  • 3 Egg (whisked)

  • 1/4 cup Maple Syrup

  • 1 cup Blueberries

Preparation:

  • Preheat oven to 350.

  • 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.

  • 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!)

  • 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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