Prep Time: 10 Minutes
Cook Time: 60 minutes
Serving Size: 10
¾ cup organic blueberries (Formosa Nursery Co)
3 Free-Range Eggs (The EggStore)
180g organic whole almond flour
3 tablespoons wildflower honey (Japonica)
3 ripe bananas
½ tablespoon vanilla extract
¼ teaspoon salt
1 teaspoon baking soda
Preheat your oven to 350 degrees.
Place the frozen blueberries in a colander (in the sink or over a bowl) until they have thawed. Gently remove blueberries and pat dry.
Mash the ripe bananas and whisk together with eggs and vanilla extract in a large mixing bowl. Whisk until frothy and add honey.
Combine the organic almond flour, salt, and baking soda in a separate bowl.
Combine dry ingredients and fully mix. Add the thawed organic blueberries and gently fold in.
Pour into a lightly greased bread pan and add any remaining blueberries on top of the batter.
Place in the oven for 60 minutes.
Remove from oven and let cool. Cut into equal slices, cover with cling wrap, and let rest for a couple of hours or overnight.
This gluten-free, low carb blueberry banana bread is the perfect treat to enjoy with all your favourite warm holiday drinks. Slather on some almond butter or try it with a chocolate-hazelnut spread for a delicious combination.