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Gluten-Free Blueberry Banana Loaf

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

Gluten-Free Blueberry Banana Loaf
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  • 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


  1. Preheat the oven to 350°F. Grease a 9- by 5-inch loaf pan with coconut oil and set aside.
  2. 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.
  3. 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.

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