Almond and blueberry banana bread
vegan-friendly, refined sugar-free, dairy-free
Equipment
- one 25 cm / 10 inch loaf pan
Ingredients
- 3 medium bananas, mashed
- 80 g/ 1/3 cup homemade/natural almond butter
- 120 g/ 1/2 cup+ 2 tbsp brown sugar or coconut sugar
- 1 tsp vanilla bean paste
- 60 ml/ 1/4 cup almond milk
- 270 g/ 2 1/4 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 200 g /2 cups fresh blueberries
- 2 tbsp flour, to cover the blueberries
- 1/2 cup almond slices
Instructions
- Preheat oven to 180C degrees.
- Grease and flour a 25cm/ 10 inch loaf pan.
- In a medium bowl, sift together flour, baking powder, baking soda and salt.
- In a food processor, combine the bananas, almond butter and sugar. Blend until smooth (2-3 minutes).
- Add in the vanilla, almond milk and the flour mixture and blend again, so you’ve left with a smooth cake batter. Don't overmix.
- Place the blueberries and flour in a bowl and toss to coat evenly.
- Fold the berries with a spatula into the batter and spoon the batter into the pan.
- Top with almond slices.
- Bake for 60- 70minutes, or until a toothpick inserted near the center of the loaf comes out mostly clean.
- Cover with tinfoil if the top darkens too much.Let cool down for 10 mins in the pan then transfer onto a wire rack.