Gluten–Free Blueberry Banana Loaf

Ingredients
  • 1 1/2 cups blueberries 2648
  • 4 bananas, sliced (ripe bananas are best) 2649
    Banana 1EA
    $0.45 • Ea
  • 4 eggs 2650
    Gray Ridge Large White Eggs (6PK)
    $3.21 • Ea
  • 1/2 cup almond butter 2651
    Our Finest Smooth Almond Butter 340G
    $7.53 • Ea
  • 1/4 cup agave syrup 2652
    Wholesome Sweeteners Organic Raw Blue Agave 480ML
    $11.85 • Ea
  • 3 tablespoons coconut oil, melted 2653
    Our Finest 100% Virgin Coconut Oil 405ML
    $6.99 • Ea
  • 1 teaspoon lemon rind 2654
    Lemon 1EA
    $0.83 • Ea
  • 3 tablespoons lemon juice 2655
  • 1 teaspoon vanilla extract 2656
    Great Value Pure Vanilla Extract 125ML
    $12.93 • Ea
  • 1 cup coconut flour 2657
    Let‘s Do Organic Coconut flour 453G
    $10.55 • Ea
  • 2 teaspoons cinnamon 2658
    Great Value Ground Cinnamon 125G
    $2.13 • Ea
  • 2 teaspoons baking powder 2659
    Great Value Baking Powder 450G
    $6.45 • 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.