Blueberry Banana
Bread
This delicious blueberry banana bread
with an amazing Maqui Berry frosting is vegan, gluten-free, oil-free, high in
antioxidants and easy to make.
Prep
Time20 mins
Cook
Time40 mins
Total
Time1 hr
Course: Breakfast,
Dessert
Ingredients
Dry ingredients:
·
2 cups oat flour (GF if necessary) (220 g)
*see recipe notes
·
1 tbsp ground chia seeds or ground flax
seeds
·
1 tsp baking powder
·
1/4 tsp baking soda
Wet ingredients:
·
2 ripe bananas (200 g)
·
170 g blueberries
·
2 tbsp lime juice (or lemon juice)
Frosting:
·
1-2 tsp lime juice or lemon juice
·
1 tbsp or more plant-based milk
Instructions
1.
Put all dry ingredients in a bowl and stir until
there are no clumps.
2.
Process all wet ingredients (except the
blueberries) in a food processor or blender and pour the mixture into the dry
ingredients. Stir with a whisk. Now fold in the
blueberries.
3.
Line a loaf pan with parchment paper. My pan measures 8 x 4 x 2.5 inches. Spoon
the mixture into the loaf pan.
4.
Bake in the oven at 356 degrees F (180
degrees C) for about 40 minutes. The blueberry
banana bread is ready when a toothpick comes out almost clean (don't overcook
it). Let it cool in the fridge.
5.
For the maqui berry frosting: Put the
Erythritol in your food processor or coffee grinder and mix until it's very
fine like icing sugar. Use a whisk to mix it in a
small bowl with the plant-based milk, the lime/lemon juice, and the Maqui berry
powder. If the frosting is too thick add more
milk or lime/lemon juice. If it's too thin add
more Erythritol. Spread the frosting on the bread
and put it in the fridge until the frosting is hard. Enjoy!
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