Banana Blueberry Loaf

A luscious loaf that makes for a filling and satisfying afternoon or morning tea treat.

BANANA BLUEBERRY LOAF

DAIRY FREE I REFINED SUGAR FREE I GLUTEN FREE

notes:

COOK TIME: 35-40 minutes

SERVINGS: 8

INGREDIENTS

2 large very ripe bananas

1/2 cup frozen blueberries

2 eggs, lightly whisked

2 tablespoons unsalted peanut butter + 1 extra for the top

1/2 cup coconut flour

1/3 cup natural almond meal

2 tbl @nutraorganic collagen body powder (optional)

1 tsp baking soda

1 heaped tsp cinnamon

½ grind sea salt

METHOD

Preheat an oven to 180°C and line a loaf tin with baking paper.

In a large mixing bowl, add the coconut flour, almond meal, collagen, baking soda, cinnamon and sea salt.

In a smaller bowl, add the bananas and mash well with a fork.

Add in 2 tablespoons of the peanut butter and eggs and mix to combine.

Add the wet mixture into the dry mixture and fold through. Finally, add in the frozen blueberries and carefully fold through.

Transfer the mixture into the pan and swirl 1 tablespoon of peanut butter into the top of the mixture. You can use a butter knife to do this.

Cook for 35-40 minutes, then carefully remove the cake from the pan and place on a wire rack to cool completely. Store in the fridge for up to 5 days.