BLONDIE BANANA BREAD WITH FRESH BLUEBERRIES & CHIA SEEDS
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Prep Time15 mins
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Cook Time1 hr
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Serving6
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I always end up making chocolate banana bread, it is a fail proof recipe which is really delicious and have made over and over, however, this time I decided to go for the blonde look. I had bananas and blue berries to use up and I also added some chia seeds for texture. I have used three types of easily available natural flours and also a prepared mix, Farmo Fibre Pan. It is also guilt free and healthier as it is low in sugar and made with coconut oil.
Ingredients
Directions
This recipe uses coconut flour which is a highly absorbant flour and and therefore requires more liquid in recipes. Coconut flour cannot be replaced 1:1 with another flour. If you wish to replace the coconut flour, reduce the yoghurt to just a tbsp.
Wash the blueberries and drain. Put the bananas in a small bowl and mashed with a fork. Prepare a small freezer bag with some gf flour and throw in 3/4 of the blueberries in it and shake so they are totally covered with flour. Reserve the rest of the blueberries.
Lightly oil an non stick pound cake tin and set aside. Preheat oven to 180C.
In a bowl, combine the four flours, the baking powder, baking soda, salt, cinnamon and the chia seeds.
In another bowl, put in the eggs, the coconut oil, the cane sugar and the vanilla. Using a hand held mixer, combine until smooth. Add the yoghurt and mix again.
Add the mashed bananas and mix again. Start adding the flours and using a spatula, fold and mix gently until there are no traces of flour. Add the floured blueberries and gently fold them in.
Pour the mix into your prepared loaf tin, beat it gently on the counter top so the batter will even out. Place the extra blueberries decoratively on top.
Place in the oven and bake for approximately an hour. It will be ready when a skewer, inserted in the middle, comes out clean.
Leave to cool completely in the pan before removing.
Slice and serve on its own or spread with some butter.
Jacqui
Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️
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