22 December 2020

Gluten-Free Blueberry Banana Bread

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




Step 1

Preheat your oven to 350 degrees.


Step 2

Place the frozen blueberries in a colander (in the sink or over a bowl) until they have thawed. Gently remove blueberries and pat dry. 


Step 3

Mash the ripe bananas and whisk together with eggs and vanilla extract in a large mixing bowl. Whisk until frothy and add honey.


Step 4

Combine the organic almond flour, salt, and baking soda in a separate bowl.


Step 5

Combine dry ingredients and fully mix. Add the thawed organic blueberries and gently fold in.


Step 6

Pour into a lightly greased bread pan and add any remaining blueberries on top of the batter.


Step 7

Place in the oven for 60 minutes.


Step 8

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.