Hazelnut and blueberry banana bread
vegan, refined sugar free, soy free
Ingredients
- 300 grams bananas, very ripe
- 80 grams coconut oil, at room temperature
- 120 grams light brown sugar
- 1 tsp vanilla bean paste
- 220 grams all purpose flour
- 50 grams hazelnut, finely ground
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon powder
- 1/8 tsp nutmeg
- tsp salt
- 250 grams blueberries, fresh or frozen
- 2 tbsp chopped hazelnuts, to top
Instructions
- Preheat oven to 180C degrees.
- Grease and flour a 25cm loaf pan.
- In a medium bowl, sift together flours, baking powder and baking soda, nutmeg, cinnamon and salt.
- In a food processor, combine the bananas, coconut oil and sugar. Blend until smooth. (2-3 minutes)
- Add in the flour mixture and blend again, so you’ve left with a smooth cake batter.
- Add in the flour mixture and blend again, so you’ve left with a smooth cake batter.
- Pour into prepared pan and top woith hazelnuts.
- Pour into prepared pan and top woith hazelnuts.
- Bake for 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.
- Cool 5-10 minutes in loaf pan, then flip loaf out onto a wire rack and cool fully
Video
Notes
You can use walnuts, chocolate chips, almonds instead of blueberries