Banana bread just got a major upgrade with this recipe!! Blueberry season is here, and I’m currently loving all things blueberry.

I used almond flour for this recipe, but you honestly can’t tell the difference from conventional flour. My family ate half this batch without even knowing a difference! Such a simple recipe using ingredients I bet you already have laying around.

Ingredients:

• 2 1/2 ripe bananas
• 2 eggs
• 3 tbsp melted coconut oil
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 2 cups almond flour
• 1 tsp baking powder
• 2 tsp sea salt
• 1/4 cup chopped walnuts
• 1 cup blueberries (leave some for topping)
• 2 tbsp coconut sugar (for topping)

Directions:

1. Preheat oven to 350, line an 8 x 8 in baking pan with parchment paper and lightly spray with coconut oil
2. Mash bananas and combine with eggs, coconut oil, maple syrup, and vanilla in a large bowl
3. Add almond flour, baking powder, salt, and walnuts and mix until combined
4. Carefully fold in blueberries until evenly distributed
5. Pour mixture into baking pan and top with remaining blueberries and coconut sugar
6. Bake for 45-50 mins until the top is slightly browned

Just a note, this bread spoils pretty quickly. I would recommend refrigerating it for up to 4 days, but otherwise freeze it. Enjoy!!

XO,

Riley

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