Coconut Milk Blueberry Banana Bread
Servings: 1 large loaf
Ingredients
- 6 tablespoons warm water
- 2 tablespoons ground flax seeds
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup full-fat coconut milk
- 1 teaspoon lemon juice
- 1/2 cup melted coconut oil
- 2/3 cup granulated sugar
- 3 large ripe bananas mashed
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350ºF. Coat a large bread pan with oil or cooking spray.
- Whisk together the water and ground flax seeds in a large bowl. Let them sit for a few minutes, until the mixture has the consistency of egg whites.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Stir the coconut milk, lemon juice, coconut oil, sugar, and bananas into the flax mixture. Slowly stir the dry ingredients into the wet mixture and fold in the blueberries.
- Pour the batter into the loaf pan and place it on a baking sheet. Bake for about an hour or until a toothpick inserted into the center comes out clean; the bread will be dense and moist.
- Cool for 10 minutes in the pan, then carefully remove the loaf from the pan and finish cooling on a rack.
- Store tightly wrapped in the refrigerator or in the freezer for up to 2 months.
Notes
To keep the blueberries from sinking to the bottom of the loaf, gently toss them in a light dusting of flour before adding them to the batter. If you'd rather make smaller loaves, this recipe will fill 3 mini loaf pans. Bake them for 30-40 minutes.