Blueberry Banana Bread

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)

·        

mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">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!

Source  https://elavegan.com

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