Rustic Banana Bread Topped With Blueberries

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Average Rating: 4 | Rated By: 1 users

This gluten-free,  banana bread is naturally sweet with a hint of fresh lemon. I have used amaranth flour in this recipe which excels in fiber, iron, calcium and magnesium. The delicious banana bread is topped with blueberries for added sweetness

 

 

 

 

Ingredients

  • 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. melted coconut oil
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. grated lemon zest
  • ½ cup coconut sugar
  • 1 tsp. pure vanilla extract
  • 2 large eggs
  • 1 1/2 cups fresh blueberries
  • 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 blend until smooth. Add into the dry ingredients and stir well
  • Pour batter into an 8-inch round non-stick pan, toss blueberries over top and lightly press down. Bake for 40 minutes or until a toothpick inserted in the center comes out clean
  • Cool completely on a wire rack before serving


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