Weather in the Seattle area has been very typical lately: wet and chilly. I wanted to make something that would be hearty and delicious with a cup of tea. This bread is quick to throw together, easy and hits the spot. The bread is slightly chewy on the outside, dense and spongy on the inside. If you are an egg eater, this would also make fantastic French toast. Try adding raspberries instead of blueberries, or maybe even some raisins and apples. I made this in my Breadman and the cook time was 60 minutes. This is something that I have noticed about my bread machine, it takes longer than the over but is more consistent cooking. The possibilities are endless! ~Carmen
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Banana Blueberry Bread (Gluten, Egg, Dairy & Nut Free)
Equipment needed: Food Processor, hand mixer or bowl & spoon
Preheat oven to 350 degrees
1/3 cup maple syrup
2 tbsp honey
½ cup coconut oil
4 bananas – smashed
¼ tsp baking soda
1 ¾ c gluten-free flour
2 cups blueberries
Zest and juice of 1 small lemon
¼ tsp sea salt
Combine syrup, banana, oil and blend until smooth. In a separate bowl, mix dry ingredients the add to wet mixture. Last, add your blueberries and lemon zest.
Bake for 50 minutes or until a toothpick comes clean.