This Bread is Bananas B-A-N-A-N-A-S: The Best Gluten-Free Blueberry Banana Bread
Spoiler Alert: My favorite way to eat bananas is in bread (or pancakes) - so basically baked bananas. I've made my fair share of banana breads and am certainly not a baking whiz - whenever I bake something and it doesn't turn out quite right my roommate Alex always asks what I changed of the actual recipe (so I changed the flour, and the sugar, and the leavening agent haha). Anyway, every once in a while it turns out pretty good and this is one of them! I went blueberry picking up in Sharon, MA this week with my intern class and truly a labor of love (of blueberries) and I knew I had to put them to good use! This bread was super simple and came out super moist and delish. I brought it into the office where I'm doing my staff relief rotation today and it's been a hit!
The Best GF Banana-Blueberry Bread
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 cup coconut sugar
1/4 cup butter, softened
1.5 cups mashed bananas
1.5 cups blueberries
2 tbsp coconut creamer (or milk/milk alternative)
1 tsp vanilla extract
Pre-heat oven to 375˚F and grease 9 x 5 loaf pan
Mix together dry ingredients of Bob's Red Mill GF All Purpose Flour, baking soda, baking powder, and salt. Set aside.
In a separate bowl, mix together wet ingredients of butter and coconut sugar. Add in eggs, vanilla, coconut creamer, mashed bananas and blueberries.
Slowly stir dry ingredients into wet ingredients. Pour mix into loaf pan.
Bake ~45 minutes or until top of bread is golden brown and middle is cooked through (check with toothpick!)
The hardest step: Wait patiently for your banana-blueberry bread to cool before taking out of pan and slicing up for you and friends! Enjoy!