This delicious Blueberry Banana Bread is inspired by a classic banana bread but made without eggs, dairy or gluten. It makes a great warm breakfast on a cold morning or a nice treat on a lazy afternoon, sipping a cup of hot tea. Cooking this Blueberry Banana Bread fills your kitchen with the wonderful aromatic smells of cinnamon and cardamom -comforting and spicy. They remind me of autumn and long strolls in the park in winter.It is not too sweet, but, if you are feeling decadent, serve with a generous amount of maple syrup. I like to add a few slices of banana, a few blueberries and I sprinkle cinnamon on top! It is fantastically easy to make and it will keep well for days.
- 3/4 cup brown rice flour
- 3/4 cup buckwheat flour
- 1 tsp cinnamon
- 1/2 teaspoon ground cardamom
- 1 tsp vanilla powder
- 1 tsp baking soda
- ½ tsp sea salt
- 1/4 cup coconut oil, melted
- 1 cup mashed ripe banana (I used two bananas)
- 6 tbsp maple syrup
- 1 cup coconut milk (about 200ml)
- 1 tablespoon apple cider vinegar
- 1 cup blueberries (fresh or defrosted)
- Preheat your oven to 175 degrees celsius.
- In a medium-sized bowl, whisk the flour, vanilla powder, spices, baking soda and sea salt into a fine flour.
- Mash the bananas in a separate bowl using a fork. Then, stir in half of the apple cider vinegar. In another bowl mix the defrosted blueberries with the melted coconut oil, maple syrup and coconut milk. I warm up the coconut milk au-bain-marie as it helps the coconut oil to stay liquid.
- Gently add the blueberry mixture to the dry ingredients. Stir in the banana until you have a smooth, silky batter. Add the rest of the apple cider vinegar to the batter as it will help the bread to rise as it reacts with the baking soda.
- Line a loaf pan with baking paper and pour in the batter. Bake for 60 minutes, or until a knife comes out clean.
- When ready, set aside to cool down. When it’s completely cool, you can cut the bread in slices and serve them up. I like to sprinkle some cinnamon on top. Serve with a cup of tea.