Blueberry Banana Bread (vegan & gluten-free)

Baking a cozy, wholesome banana bread has never been this easy and tasted this amazing!

You can never have enough Banana Bread recipes in your collection. Baking a cozy wholesome banana bread is so nurturing for the soul. And those who will enjoy it :)

And so here is my newest version Blueberry Banana Bread recipe for you to try.

The recipe is a variation of my Carob Banana Bread and as lovely.

I’ve used a mix of sorghum flour, brown rice flour, tapioca and ground almonds for my gluten-free mix. Please feel free to adjust the flours to your taste. This time I have not used any sweetener in my bread but there is an option to add a little. If your bananas are super ripe the bread is sweet enough and not necessary to add any. Unless you’d like it to taste more like a cake then you can add more.

To make it more special I have topped my banana bread with some whipped oat cream, blueberries, coconut flakes and edible dried cornflowers.

Hope you love it :)

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Yield: 1 banana bread loaf

Blueberry Banana Bread (vegan & gluten-free)

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Baking a cozy, wholesome banana bread has never been this easy and tasted this amazing!

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• 3 medium bananas (300 grams)
• 1 cup ground almonds (100 grams)
• 3/4 cup sorghum flour (95 grams)
• 1/2 cup brown rice flour (70 grams)
• 1/4 cup tapioca flour/arrowroot (30 grams)
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 1 teaspoon cinnamon
• 1 teaspoon ginger (optional)
• pinch of sea salt
• 2 tablespoons ground flaxseed + 6 tablespoons water
• 1/4 cup olive oil (60 ml)
• 2 teaspoons apple cider vinegar
• 2 tablespoons maple syrup or almond milk for sugar-free option
• 1 cup blueberries (150 grams)

Toppings:

• whipped plant-based cream
• blueberries
• flaked coconut
• edible dried cornflowers

Instructions

1. Preheat the oven to 350 °F (180 °C)
2. Line 10" x 4 1/2" loaf tin with baking paper.
3. Mix 2 tablespoons of ground flaxseed with water and set aside to thicken.
4. Peel and mash the bananas with a fork and set aside.
5. In a large bowl whisk together ground almonds, sorghum flour, brown rice flour, tapioca flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt and set aside.
6. In a different bowl whisk gelled flax eggs, olive oil, apple cider vinegar and maple syrup or milk if using.
7. Add the wet mix together with the mashed bananas to the dry mix and mix until combined. You should have thick bread mix.
8. Fold in blueberries.
9. Spoon into your lined tin and level the surface.
10. Bake for about 45 minutes or until a cocktail stick comes out almost clean. Will be slightly sticky.
11. Remove from the oven and leave to cool down.
12. If you'd love to decorate it top with whipped plant-based cream, blueberries, flaked coconut and edible flowers.
13. Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 367Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 4mgSodium: 333mgCarbohydrates: 46gFiber: 6gSugar: 17gProtein: 6g

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