MCLV Mange| Blueberry Banana Bread

I love zucchini and banana bread, and I’m always looking for yummy new variations to try out. So when I had some leftover blueberries in the fridge and some ripe bananas in the fruit bowl, I decided it was time for a new banana bread recipe!

Blueberry Banana Bread {Vegan & Gluten-Free}

Ingredients:

• 6 tablespoons warm water
• 2 tablespoons ground flax seeds
• 2 cups all-purpose gluten-free flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon lemon juice
• 1/2 cup coconut oil
• 2/3 cup granulated sugar
• 3 large ripe bananas
• 1 cup fresh blueberries

Directions:

1. Preheat oven to 350ºF.
2. Make flax eggs and set aside (Combine warm water + ground flax seeds in a large bowl and let them sit)
3. Whisk together the flour, baking soda, salt, nutmeg and cinnamon in a medium bowl
4. Add the lemon juice, coconut oil, sugar, and mashed bananas to the flax mixture. Gradually add the dry ingredients to the wet mixture. Finally, fold in the blueberries, just mixing until combined.
5. Spray + line a loaf pan with parchment paper. Cook for 1 hour, and check if they’re done by inserting a toothpick or fork. If they come out clean, you’re done. Otherwise leave in the oven for 5-10 more minutes.
6. Cool for 10 minutes after you take it out of the oven, and then remove from the pan to finish cooling on a rack.

Happy Baking!

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series here to see what you’ve missed so far.