February 6, 2012

Blueberry-Lemon-Banana Bread

This loaf (bread) is really delicious and will totally satisfy your sweet craving, especially if you are not eating refined sugars or flours. I really love baking with almond flour and honey (or maple syrup), and this is by far one of my favorite creations yet. A lot of recipes that use almond flour have a much different texture, but this bread is very similar to banana bread (or maybe it's not all that similar, I just have not tasted regular flour banana bread in so long) and I actually love it more made with almond flour and maple syrup than I do my original and not so good for you kind. Anyways, the combination of bananas, blueberries, and lemon zest blend extremely well together. Next time I would like to try it with a little less sweetener, but all in all the perfect ending to a night ( I know it's weird but I have always had banana bread as dessert), or for some of you, the perfect start to your day. Oh, by the way, please excuse the terrible photography on this one. I had planned on making the bread earlier in the day, but my two sweet boys decided I should wait until daylight was just about gone, so there goes any chance of a good shot..
Emory loves helping me bake!

Blueberry-Lemon-Banana Bread
This makes one normal size loaf, but you could always make muffins or even mini muffins, just adjust your cooking time according. 

2 eggs
1/2 cup mashed banana (I used 3 bananas)
4 Tbsp Unrefined Coconut Oil, melted
1 teaspoon coconut or vanilla extract
2 1/2 cups Almond Flour
1 teaspoon baking soda
1/2 teaspoon sea salt
Zest of 1 lemon
1 cup fresh or frozen blueberries
1/3 cup maple syrup or honey (you may try using a little less if you want it less sweet)
1/2 cup to 1 cup shredded unsweetened coconut

Preheat oven to 350 degrees. Line a loaf pan with parchment paper. In a large bowl mix all wet ingredients until combined. In another bowl mix all dry ingredients and then fold into wet. Mix until just combined and pour into loaf pan. Bake for 50-65 minutes until toothpick comes out clean. The top will get very brown, but trust me, that only makes for some crunchy goodness. Enjoy warm, at room temp, or fresh out of the fridge.


  1. I'm definitely making this! I just need to get some bananas and let them ripen. I can't wait! I absolutely love the ingredients.

  2. This sounds delicious!
    I just stumbled upon your blog wile searching for a butternut squash purée, I'm do glad I did :).

  3. My bananas were finally ripe so I made these as muffins today! They're delicious. I made some with raspberries and some with blueberries and I think that the blueberries fit the other flavors better. I wasn't sure about these because lemon, bananas, blueberries and coconut don't go together in my head, but it worked. It made 12 muffins and I love the crust that formed on them! Thanks for the recipe. :)