This moist and delicious banana bread is the perfect breakfast treat!
When it comes to baking, it's pretty touch and go at my house. One day I might create a masterpiece and the next a total flop. I mostly stick to no-bake baking, simply because it's kind of a un-mess-up-able.
My mom makes amazing banana bread. She'll even make a few loaves at a time and freeze them. I love this idea, but I've never made a banana bread worthy of freezing, if you know what I mean.
I decided to try my hand at this Wild Blueberry breakfast bread. For whatever reason, I seem to have more luck with non-traditional types of bread. You know, the type that uses almond or coconut flour instead of white flour. I know baking is supposed to be an exact science, but for some reason I get a little leeway when I'm not using flour. I don't know why, but for whatever reason I rarely mess these up.
This banana bread is not as cake-like as my mom's bread (and it's not as decadent, either!). Which is perfectly okay with me, because I love making breads and such for breakfast that are just a little bit sweetened.
Wild blueberries are a great addition to any bread, they sweeten just enough and are not super overpowering and flavor. Of course they're also crazy healthy too. Recent research even shows they have mood boosting effects!
If you're on the hunt for a breakfast bread that's super moist and just a little sweet, this banana wild blueberry bread is for you!
On the hunt for a breakfast bread that's moist, delicious & just a little sweet? This recipe is for you! @2eatwellRD Tweet this
Wild Blueberry Banana Bread
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 1 tsp Baking Soda
- 2 Bananas, mashed
- 1 cup Wild Blueberries
- 1 tsp Cinnamon
- 2 Tbsp Ground Flaxseed (I used Blueberry flavor)
- 2 Tbsp Coconut Oil
- 3 Eggs
- 1/4 cup Real Maple Syrup
- 1/2 tsp Sea salt
Preheat oven to 350.
Combine the dry ingredients in a mixing bowl.
In a small bowl, mash the bananas with a fork until a creamy. Add oil, eggs and maple syrup and mix well.
Pour the dry ingredients in with the wet ingredients and mix well.
Gently fold frozen Wild Blueberries into the batter.
Line a loaf pan with parchment paper and pour in the batter. Bake for 45-50 minutes. When fully cooked, lift the parchment paper out of the pan and let cool before slicing.