Blueberry Banana Bread
Prep Time
20 mins
Cook/Chill Time
40 mins
Total Time
1 hr
This
delicious blueberry banana bread with an amazing Maqui Berry frosting is vegan,
gluten-free, oil-free, high in antioxidants and easy to make.
Course: Breakfast, Dessert
Servings: 1 8 inch
loaf
Ingredients
Dry
ingredients:
·
2 cups oat flour (GF if necessary) (220 g) *see
recipe notes
·
1/2 cup almond flour (60 g) *see recipe notes
·
1 tbsp ground chia seeds or ground flax seeds
·
1 tsp baking powder
·
1/4 tsp baking soda
Wet ingredients:
·
2 ripe bananas (200 g)
·
1/4 cup maple syrup or any other liquid sweetener
(80 g)
·
1/3 cup coconut milk canned (80 ml) *see recipe
notes
·
170 g blueberries
·
2 tbsp lime juice (or lemon juice)
Frosting:
·
5 tbsp Erythritol (or regular powdered sugar)
·
1-2 tsp lime juice or lemon juice
·
1 tbsp or more plant-based milk
·
2 tsp Maqui Berry powder
Instructions
1.
Put all dry ingredients in a bowl and stir until there are no
clumps.
2.
Process all wet ingredients (except the blueberries) in a food
processor or blender and pour the mixture into the dry ingredients. Stir
with a whisk. Now fold in the blueberries.
3.
Line a loaf pan with parchment paper. My pan measures 8 x 4
x 2.5 inches. Spoon the mixture into the loaf pan.
4.
Bake in the oven at 356 degrees F (180 degrees C) for about 40
minutes. The blueberry banana bread is ready when a toothpick comes out
almost clean (don't overcook it). Let it cool in the fridge.
5.
For the maqui berry frosting: Put the Erythritol in your food
processor or coffee grinder and mix until it's very fine like icing
sugar. Use a whisk to mix it in a small bowl with the plant-based milk,
the lime/lemon juice, and the Maqui berry powder. If the frosting is too
thick add more milk or lime/lemon juice. If it's too thin add more Erythritol. Spread
the frosting on the bread and put it in the fridge until the frosting is
hard. Enjoy!
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