Now that I’m back home in Winston, I suddenly feel like myself again. I’ve started running again (although, now I feel a bit incomplete without so much CrossFit in my life!) and I’ve suddently got the itch to bake on the weekends again. Last weekend, I had an abundance local blueberries thanks to a killer sale at Whole Foods (I bought four pints), and I wanted a sweet bread but couldn’t find one that quite fit the bill. I ended up tweaking this recipe from Ambitious Kitchen (love that blog!). It wasn’t too sweet, but definitely satisfied my sweet tooth. And it’s great with black coffee. Oh, speaking of coffee, making French press coffee (vs. using my drip machine) is another thing I’ve gotten back into since moving back to Winston. Don’t ever let me quit that habit again. So delicious.
This is also so delicious. Enjoy.
Banana Blueberry bread (Gluten-free)
3 medium ripe bananas, mashed
1 tablespoon maple syrup
1 teaspoon pure vanilla extract
1/4 cup creamy peanut butter*
2 tablespoons coconut oil**, room temperature (should be slightly soft)
1/2 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
3/4 cup fresh blueberries
(1) Preheat your oven to 350*. Spray an 8×4 inch or 9×5 inch loaf pan and then press parchment paper into it to line. Spray the paper with non-stick, if you’re not using non-stick parchment. Noooo sticking! (I used 9×5 and it creates a much flatter loaf. I wish I had an 8×4 pan since I like a taller bread.)
(2) With an electric hand mixer, combine bananas, maple syrup, vanilla, peanut butter and coconut oil and mix until smooth and creamy. Add in eggs, one at a time and mix on medium speed until combined. With the mixer on low, add in coconut flour, baking soda, baking powder, cinnamon and salt; mix until just combined. Gently fold in blueberries.
(2) Pour batter into pan and smooth top. Boxer dog on the side optional.
(3) Bake for 25-35 minutes or until a knife or toothpick inserted into center comes out clean.
(4) Remove from the oven and place on wire rack to cool for 20 minutes. Once cool, place the rack on top of the pan and then flip to turn the loaf out onto the rack, upside down. Gently remove the pan and peel pack the parchment. You can leave it like this or gently flip using a spatula. This is a pretty soft, delicate bread, i.e. it will break easily to be careful. I totally didn’t learn this the hard way. (Please ignore the crack down the middle.)
Enjoy warm or cool! (Good luck waiting.)
*I did not use all-natural peanut butter, the kind with oil on top. I’m not sure how it would turn out with that. I used Organic Creamy 365 Peanut Butter that is nice & creamy & not messy. So, maybe use a Jif or Peter Pan peanut butter if you don’t regularly shop at Whole Foods. Or, heck, be wild and try an oily natural peanut butter. Let me know how it goes if you do!
**This is the best deal on coconut oil I’ve found. I go through a LOT of coconut oil so it’s worth it to me to buy a big container!