The Banana Blueberry Bread is moist and delicious. A perfect bread for breakfast, brunch, or dessert. Serve on its own or alongside vanilla yogurt, vanilla ice cream, or a hot cup of coffee. 

 

Yield, 1 loaf

 

2 cups gluten-free 1:1 flour + 1 Tbsp

¾ tsp baking soda

½ tsp salt

1 cup coconut sugar

¼ cup butter, softened + more to coat the pan

1 cup mashed ripe banana

2 eggs

⅓ cup plain yogurt

1 tsp vanilla extract

1½ cups blueberries + ½ cup for the top

 

Preheat oven to 350℉

 

In a bowl, combine the 2 cups of flour, soda, and salt. 

 

In a bowl with a mixer, add the sugar and butter and beat until fluffy. Add the bananas, eggs, yogurt, and vanilla and continue mixing at a low speed. 

 

Place all the blueberries in a bowl with 1 Tbsp flour and toss to coat.

 

Gently fold the 1½ cups coated berries into the batter. Spoon the batter into an 8 x 4-inch loaf pan coated with butter. Place the remaining ½ cup of blueberries on top. 

 

Bake for 60 minutes or until a wooden pick inserted in the center comes out clean. Cool the bread in the pan for 15 minutes on a cooling rack. Remove the bread from the pan and continue cooling on the rack. 

 

Serve at room temperature. 

 

Just Salt It, and enjoy!