Blueberry Banana Bread (Paleo, AIP, Vegan)
 
Prep time
Cook time
Total time
 
A delicious lightly sweetened banana bread with blueberries that is perfect with a cup of tea!
Author:
Recipe type: Snack, Dessert
Serves: 8-10
RecipeIngredients
  • ¾ cup cassava flour
  • ¾ cup arrowroot flour
  • 1½ tsp baking soda
  • ⅛ tsp sea salt
  • 2 ripe bananas, mashed
  • ½ cup olive oil or avocado oil
  • 1½ tsp pure vanilla extract
  • ¼ cup plus 2 tbsp maple syrup
  • ½ cup water
  • 1½ tbsp apple cider vinegar
  • ½ cup blueberries (fresh or frozen)
RecipeInstructions
  1. Pre heat oven to 325 F. Grease a loaf pan with coconut oil and keep aside.
  2. In a large tray or a sheet of parchment paper, mix the flours, baking soda and the salt. Keep aside.
  3. In a large mixing bowl, add the mashed banana, the oil, vanilla and maple syrup. Mix using an electric mixer. Then add the flour mixture in portions until all the flour is incorporated into the wet mixture. You will get a thick mixture at this point. Now add the water and the apple cider vinegar and mix well again using the mixer for about 1-2 mins until all the water is fully blended into the mixture.
  4. Pour mixture into the greased loaf pan. Now add the blueberries into the mixture and using a spatula slowly and lightly stir to spread the blueberries throughout the batter.
  5. Place the pan in the oven and bake at 325 F for about 45 minutes (please check after 40 mins as ovens vary greatly) or so until a knife or a toothpick inserted in the middle comes out clean.
  6. Remove the pan out of the oven and let cool for about an hour or so before transferring from pan to a plate. Run a butter knife lightly around the edges to get the bread out.
  7. You can store banana bread at room temperature for 2 days and then store in refrigerator for up to 5 days.
Recipe by Cook2Nourish at https://cook2nourish.com/2020/08/blueberry-banana-bread-paleo-aip-vegan.html