Banana Blueberry Breakfast Bread (Paleo & Nut Free

• Vegetarian
• Gluten free

• Produce

  • 2 Bananas, small overripe
  • 2/3 cup Blueberries, fresh

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1/4 cup Coconut milk, canned full fat

• Condiments

  • 2 tbsp Maple syrup, pure

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 5/8 cup Coconut flour, organic
  • 1 pinch Salt
  • 2 tbsp Tapioca flour
  • 1/2 tsp Vanilla extract, pure

Found on paleorunningmomma.com

Description

Ingredients

• 2 small overripe bananas
• 3 eggs
• ¼ cup coconut milk, full fat, canned
• ½ tsp pure vanilla extract
• 2 tbsp pure maple syrup
• ½ cup + 2 tbsp organic coconut flour
• 2 tbsp tapioca flour
• ½ tsp baking soda
• ½ tsp baking powder
• pinch salt
• ⅔-3/4 cup fresh blueberries

Directions

• Preheat your oven to 350 degrees and line an 8.5 x 4.5* loaf pan with parchment paper (I recommend this over greasing the pan since its a lot less messy this way!)
• In a large bowl, mash the bananas well and whisk with the eggs, coconut milk, vanilla, and maple syrup.
• In a smaller bowl, combine the coconut flour, tapioca, baking soda and powder, and salt.
• Slowly stir the dry ingredients into the wet until fully combined. Coconut flour expands quite a bit and the batter will be thick.
• Finally, fold in the blueberries. Transfer the entire mixture into the parchment lined loaf pan and spread it out evenly.
• Bake in the preheated oven 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 until transferring to a wire rack** to cool completely. Wait about an hour before slicing.
• Enjoy!