Gluten–Free Blueberry Banana Loaf

Ingredients
  • 1 1/2 cups blueberries 2648
    Blueberries From Chile 160G
    $3.23 • Ea
  • 4 bananas, sliced (ripe bananas are best) 2649
    Bananas 5-6EA
    $1.18 • Bun
  • 4 eggs 2650
    Gray Ridge Grade A Large Eggs 6EA
    $3.78 • Ea
  • 1/2 cup almond butter 2651
    Nuts to You Nut Butter Inc. Butter Almond Raw Smooth 365G
    $13.59 • Ea
  • 1/4 cup agave syrup 2652
    Redpath Agave Nectar Organic 240ML
    $8.63 • Ea
  • 3 tablespoons coconut oil, melted 2653
    Grace Oil Coconut Virgin 500ML
    $7.55 • Ea
  • 1 teaspoon lemon rind 2654
    Lemon 1EA
    $0.36 • Ea
  • 3 tablespoons lemon juice 2655
  • 1 teaspoon vanilla extract 2656
    Compliments Vanilla Extract Artificial 500ML
    $4.59 • Ea
  • 1 cup coconut flour 2657
  • 2 teaspoons cinnamon 2658
    Club House Tin Cinnamon Ground 32G
    $4.00 • Ea
  • 2 teaspoons baking powder 2659
    Compliments Baking Powder 450G
    $3.23 • Ea
  • 1/4 teaspoon salt 2660
Directions

Preheat the oven to 350º. Grease a 9- by 5-inch loaf pan with coconut oil. 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.

Makes one nine-inch loaf.