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! 

Ingredients

• 2 cups Bob’s Red Mill GF All Purpose Baking Flour

• 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 eggs

• 2 tbsp coconut creamer (or milk/milk alternative)

• 1 tsp vanilla extract

Directions

• 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!