This blueberry banana bread is made without refined sugar, and can also be made to be gluten-free and vegan!
Thank you Chocolate Covered Katie for the recipe and the inspiration.
Blueberry Banana Bread
- 2 cups spelt, white, or oat flour (I used whole wheat flour)
- 3 tsp baking powder (since I didn’t have baking soda)
- 3/4 tsp salt
- 1 1/2 cups mashed overripe banana
- 1/2 cup pure maple syrup or honey
- 1/4 cup milk of choice (I used Elmhurst 2- ingredient unsweetened almond milk)
- 1/4 cup oil OR additional milk of choice
- 2 tsp pure vanilla extract
- 1/2 cup blueberries, fresh or frozen and fully thawed
- Preheat your oven to 350 F.
- Grease a 9×5 pan, and set aside.
- In a large bowl, combine first 4 ingredients.
- Whisk all remaining ingredients except the blueberries in a separate bowl, then pour wet into dry and stir to form a batter.
- Very gently add the blueberries, stirring only enough to incorporate them, so as not to break the berries and turn the entire loaf purple.
- Smooth batter into the 9×5 pan. Bake on the center rack 38 minutes, then do not open the oven door but turn off the heat and leave in the closed oven for 20 additional minutes. If still undercooked after this time, put back into the oven (and turn the oven back on) for 5 more minutes, then check the bread again.
- Let cool completely, then loosely cover so there is room for moisture to escape. Taste and texture will be much better the second day (and even better the third day as it will get sweeter), and I’d recommend refrigerating after a day, for freshness.
- Leftovers can also be sliced and frozen if desired.
- I enjoyed these slices best when served warm with a spread of butter.
- In the picture below I topped two slices with greek yogurt and fresh blueberries. I cut the kiwi using these instructions (peeled using a spoon and using the designer cut method)