Banana Blueberry Breakfast Bread
It’s Paleo, Free of Nuts, grains, oil, gluten, and dairy
Ingredients
2 bananas, small overripe
2/3 cup blueberries
3 large egg
1/4 cup coconut milk (full fat canned) – blended before adding to batter
2 tbsp pure Maple syrup
1/2 tsp baking powder
1/2 tsp baking soda
5/8 cup coconut flour
1/8 tsp fine grain sea salt
3 tbsp tapioca flour
1/2 tsp pure vanilla extract
Instructions
Preheat oven to 350 degrees
Line 8×4 loaf pan with parchment paper
In large bowl mash the bananas and whisk with eggs, coconut milk, vanilla, and maple syrup
In smaller bowl combine coconut flour, tapioca, baking soda and powder, and sea salt
Slowly stir the dry ingredients into wet until fluffy combined. Coconut flour expands quite a bit and the batter will be thick
Finally, fold in the blueberries. Transfer the entire into the parchment lined loaf and spread it out evenly
Bake for 55 – 60 Minutes, Until golden brown and a toothpick inserted near the center comes out clean
Remove from oven and allow to cool in the pan for 10 minutes then transfer to wire rack. Wait an hour before slicing