Ingredients
- 2 small overripe bananas mashed, about 3/4 cup mashed
- 3 large eggs
- 1/4 cup full fat coconut milk canned, blended prior to adding to the batter
- 1/2 tsp pure vanilla extract
- 2 tbsp pure maple syrup
- 2/3 cup + 1 Tbsp coconut flour
- 1/4 cup tapioca flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/8 tsp fine grain sea salt
- 3/4 cup fresh blueberries
Instructions
-
Preheat your oven to 350 degrees and line a medium loaf pan (8.5 x 4.5") with parchment paper (I recommend this over greasing the pan since it's a lot less messy this way!)
-
In a large bowl, mash the bananas well and whisk in the eggs, coconut milk, vanilla, and maple syrup.
-
In a smaller bowl, combine the coconut flour, tapioca, baking soda, baking powder, and salt.
-
Slowly stir the dry ingredients into the wet until fully combined. Coconut flour expands quite a bit and the batter will be thick.
-
Fold in the blueberries, leaving a small handful to sprinkle over the top. Transfer the entire mixture into the parchment lined loaf pan and spread it out evenly, then sprinkle the remaning blueberries over the top.
-
Place on the middle rack in the oven and bake in the preheated oven for 50-55 minutes, until golden brown and a toothpick inserted near the center comes out clean.
-
Remove from oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack** to cool completely. Wait about an hour before slicing.
-
Enjoy!
Recipe Notes
*A larger loaf pan is fine too but won't be as full/high
** You can gently life the loaf out of the pan in the parchment paper to cool on the wire rack. Easy cleanup and the loaf stays put!