Blueberry & Banana Bread

There's two reasons why I am super duper proud of this recipe. Number's sugar free. Except for the nana's and berries, which are loaded up with fibre so the sugar content is a-o-k in my books. The other is because Vik has always told me, you need to follow a recipe when you're baking, AND I totally always agreed. Because, well...every time I tried to get all creative and independent, the creation was always pretty much inedible.! This loaf is so delicious, I was eating it almost every day for two weeks. The super ripe bananas' are sweet enough that you totally won't be missing your old not-so-great-for-you banana bread from your local cafe...I promise. My favourite way to enjoy it is with yoghurt and frozen berries.

You Will Need;

3 large spotty bananas (and when I say spotty I mean...almost too ripe to eat, spotty)

1/2 cup blueberries, fresh or frozen

1 cup green banana flour

1/2 cup coconut flour

3 eggs

1/3 cup organic butter

2 tbsp psyllium husk

1 tsp baking powder

pinch of salt

Let's Get Baking, Baby!

To begin, preheat the oven to 180 degrees and line a bread loaf with baking paper. Measure out the butter and pop it in a cup in the microwave until melted. Set the butter aside to cool. Next, grab out three medium sized bowls. One to mash the bananas, one for the wet ingredients, and the other for the dry. In the dry bowl, sift the coconut flour and add the green banana flour, psyllium husk, baking powder and salt, stirring to combine. Into the bowl for the wet ingredients, crack the eggs and lightly beat them. Then add the mashed bananas and melted butter. Whisk this mixture until smooth, and create a well in the middle of the dry ingredients. Next, you are going to slowly add the wet mixture to the dry, folding them together with a wooden spoon. Once this is done, pop the bread mixture into the lined bread loaf and place in the oven for 45 minutes. To check the bread is ready, grab a skewer and poke it the middle. If it comes out clean, it's ready!

Love and Wellness,