Bananas are a thing that all of us tend to have all the time in our kitchen. Most times, it seems as though actually eating the bananas before they go bad is not a thing. So what do we do??? Banana bread!!!

Generally we all have that one amazing recipe that is from our grandma or another story along the same lines, but I honestly wanted a little change. Don’t get me wrong our banana muffin recipe is AMAZING, but it’s nice to change things up a little. And since we’re changing things up, why not gluten free, and why not blueberries? 🙂

A couple of things to note before we star it that coconut flour retains a lot of moisture and hence the fresh blueberries and not frozen. Second thing is that baking time is 1 hour; don’t take this time lightly as the ingredients used actually take a while to cook through. You want your banana cake to be moist not mushy – unless you’re into that. Lastly, make sure your bananas are ripe because this is where the flavor comes through the most as well as the sweetness.

Ingredients: 

• 4 ripe bananas
• 6 eggs
• 1/2 cup coconut milk (full fat)
• 1 tsp vanilla essence (or extract)
• 4 tbsp pure honey*
• 1 cup & 4 tbsp coconut flour
• 6 tbsp arrowroot flour**
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup to 1 cup fresh blueberries***

*You can sub for same quantity of maple syrup

**You can sub for equal amount of tapioca flour

***If your blueberries are big and juicy I would go for the lesser amount

Preparation:

• Preheat your oven to 170 C or 350 F.
• Grease a baking tin & line it with parchment paper
• In a big bowl, mash your bananas.
• Then, add your eggs, coconut milk, vanilla essence, and honey.
• Mix well.
• Slowly add your dry ingredients (coconut flour, arrowroot flour, baking soda, baking powder, and salt)
• Once all ingredients are mixed together and the batter forms a paste-like dough, fold in your blueberries.
• Put the mixture in your baking tin and pop it in the oven for an hour.
• Enjoy!