This simple quick bread is made gluten-free by using coconut flour in place of traditional all-purpose. It also receives a generous protein boost from eggs and almond butter and is low in sugar thanks to the agave, which replaces white and brown sugars.
Make one 9-inch loaf
- 1 1/2 cups blueberries
- 4 bananas, sliced (ripe bananas are best)
- 4 eggs
- 1/2 cup almond butter
- 1/4 cup agave syrup
- 3 tablespoons coconut oil, melted
- 1 teaspoon lemon rind
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup coconut flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Preheat the oven to 350°F. Grease a 9- by 5-inch loaf pan with coconut oil and set aside.
- Rinse and thoroughly dry blueberries; set aside 1/4 cup large berries. In a blender combine bananas, eggs, almond butter, agave syrup, coconut oil, lemon rind and juice, and vanilla and mix well. In a medium-size bowl, stir together the coconut flour, cinnamon, baking powder, and salt. Add banana mixture and stir just until dry ingredients are incorporated. Fold in all but reserved blueberries.
- Transfer batter to prepared pan; this will not rise as much as a regular loaf so don’t worry about filling it too high. Arrange reserved blueberries on top and press gently into batter (covering about 1/4-inch of berry). Bake 55 to 60 minutes, until a toothpick inserted in center comes out clean. Cover loosely with a sheet of aluminum foil after 40 minutes to prevent over-browning. Remove from oven and transfer to a cooling rack. Cool 10 minutes before slicing.
Thanks to our friends at Blueberries from Chile for kindly providing this recipe.