Almond Flour Blueberry Banana Bread

This Blueberry Banana Bread is moist and cake-like with hints of cinnamon and lemon. Made with almond flour and tapioca flour, this bread is gluten-free, dairy-free and easily made sugar-free.

📝 Ingredients

• 1 cup mashed banana, (from 2 large or 3 small bananas (measure 1 cup after mashing))
• 3 large eggs, (at room temperature)
• 1/3 cup granulated sweetener, (brown sugar, coconut sugar, or Monkfruit sweetener for sugar-free)
• 2 tbsp coconut oil, (melted)
• 1 tsp pure vanilla extract
• 2 1/4 cups blanched almond flour (finely ground)
• 1/2 cup tapioca flour
• 2 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 2 tsp lemon zest, (finely grated)
• 1 cup blueberries, (fresh or frozen)
• 1 tbsp lemon juice, (freshly squeezed)
• 1/2 cup confectioner's sugar, (or 0-calorie powdered Monkfruit sweetener)

👨‍🍳 Instructions

1. 1Preheat and prepare pan: Preheat oven to 350° F. Line a loaf pan with parchment paper, letting the ends hang over to make the loaf easy to remove once baked.
2. 2Combine wet ingredients: In a large bowl, combine mashed bananas (measure after mashing), eggs, sweetener, coconut oil and vanilla.
3. 3Combine dry ingredients: In a medium bowl, combine almond flour, tapioca flour, cinnamon, baking powder, baking soda, and salt.
4. 4Add dry ingredients to wet ingredients: Add the dry ingredients to the wet ingredients and stir to combine until there are no pockets of flour remaining.
5. 5Add blueberries and lemon zest: Gently stir in blueberries and lemon zest. Reserve a few blueberries to arrange on top of the batter.
6. 6Spread in pan.: Spread the batter in the lined loaf pan. Arrange the remaining blueberries on top, pressing them into the batter gently.
7. 7Bake at 350° F. for 50 - 55 minutes or until loaf has reached an internal temperature of 200°F to 205°F. when measured with an instant-read thermometer, or until toothpick inserted comes out clean.
8. 8Make glaze: Combine lemon juice and confectioner's sugar for a glaze, if desired.
9. 9Cool and glaze: Cool the loaf in the pan for 20 - 30 minutes, then lift the parchment paper to transfer the loaf to a wire rack to cool completely. Once completely cook drizzle with lemon glaze.
10. 10Store in an airtight container. Freeze for up to 3 months.