Rustic Banana Bread Topped With Blueberries

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Average Rating: 4 | Rated By: 1 users

This moist delicious banana bread is naturally sweet with a hint of lemon zest which perfectly balances the flavours. Because it is gluten free, dairy free and egg free it can be included in many diets. We are using amaranth flour in this recipe which offers almost complete protein and it also excels in fiber, iron, calcium and magnesium.

Serves 6





  • 1 ½ cup GF amaranth flour
  • ½ cup GF almond meal
  • 2 tsp. baking soda • 1 tsp. aluminum free baking powder • ½ tsp. sea salt
  • 2 ripe bananas (the riper the banana the sweeter the bread)
  • 2 tbsp. coconut oil
  • 2 tbsp. fresh organic lemon juice
  • 1 tbsp. grated organic lemon zest
  • ½ cup coconut sugar
  • 1 tsp. pure vanilla
  • 2 egg-free eggs see our recipe or you can use 2 organic eggs
  • Instructions

  • Preheat oven to 350 F
  • In a large bowl combine amaranth flour, almond meal, baking soda, baking powder and sea salt
  • Add bananas, coconut oil, lemon juice, lemon zest, coconut sugar, vanilla and eggs into a food processor and process until smooth then add into the dry ingredients and stir well
  • Pour the batter into an 8-inch round non-stick pan, toss blueberries on top and gently press down and bake at 350 F for 40 minutes
  • Cool completely on a wire rack before serving

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