Blueberry Banana Bread (Paleo, Gluten-free)

I have been on a mission to finalize and share my favorite pumpkin bread recipe (coming soon, promise!), and I was finally going to finish it this past weekend. I started mixing the ingredients, and had a major derp moment when I realized ... I didn't have any pumpkin.

FAIL.

Instead of throwing it all away, I decided to change course and make it a banana bread. With blueberries. And pumpkin pie spice.

This could be interesting.

While I love unique flavor combinations, I must admit that I didn't have much hope for it. But when I took it out of the oven, my hope returned. The consistency was perfect (I'd been having trouble with my pumpkin bread being either too pudding-like or too dry), and it smelled amazing.

And the taste? Mmmm mmmm mmmm.

Moral of the story: sometimes, your whoopsie can turn into a win. Also a great reminder that while things don't always go as planned, the Universe may just provide you with something even better in return. Like this banana bread recipe 😉 .

Photo courtesy of    Detoxinista

Photo courtesy of Detoxinista

FUN FACT ABOUT THIS RECIPE

To Vegan-ify this recipe, I replaced eggs with flax eggs. Flax eggs are prepared by mixing ground flax seed mixed with water (ratio below).

How to make Flax Eggs

  • 1 flax egg = 1 Tbsp ground flax + 3 Tbsp water
  • Tips for best results
    • Freshly grind flax seeds using a coffee or spice grinder
    • If using pre-ground flax, store the bag in the freezer to prevent flax oil spoilage
    • After mixing, place the flax eggs in the fridge for 15 min to fully gelatinize

Disclosure: This recipe contains affiliate links; if you visit Amazon through these links and purchase the products, I'll get a small commission. Have no fear - the price is still the same for you! 

Blueberry Banana Bread
(Paleo, Gluten-Free, Vegan)

Prep/cook time: 60min
Serves 8

INGREDIENTS

*If using frozen bananas, fully thaw before mixing into ingredients. If cold, they may cause the coconut oil to solidify.

INSTRUCTIONS

  1. Pre-heat the oven to 375°F.
  2. Prepare the flax eggs - whisk together flax meal and water; set in the fridge for 15 min.
  3. In a mixing bowl, mix together the dry ingredients with a fork: flours, coconut flakes, pumpkin pie spice, sea salt, and baking soda.
  4. In a sauce pan, melt coconut oil. Mix in the maple syrup.
  5. Fold coconut oil/maple syrup mixture into the dry ingredients.
  6. Fold in vanilla and flax eggs.
  7. Fold in bananas - be sure to mix well so that there are no chunks.
  8. Fold in nuts and blueberries.
  9. Press the batter into a 9"x5" loaf pan (I use Pyrex) - be sure to fully press down to prevent any air bubbles.
  10. Bake at 375°F for 43-48 min. Insert a toothpick or butter knife to check for doneness (45 min worked for me at sea level).
  11. Let cool completely before serving.