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Gluten-Free Banana Blueberry Loaf

This gluten-free banana loaf is low in sugar and a great addition to a clean eating, or healthy gluten-free diet.

3 yrs ago, I started a working in a popular natural food market, here in Ontario. I really loved working there and I learned so much about nutrition and healthy eating. Back then I was not ready to make the commitment to healthy eating. I loved sugar too much. Over the last few months, I started an exercise regime and being more aware of the food choices I was making. I stopped drinking soda, I tried to cut back on sweets, I rarely buy processed foods. It has been a difficult road, but being more conscious of what I am putting into my body is getting easier. 

As I said I LOVE sugar and anything sweet. I don't drink coffee, because I would have to put way too much sugar into it, to make it palatable. If the amount of desserts on this blog is any indication, it's safe to say I love my sweets, LOL. So I've started researching how to bake with ingredients that are healthier. I'm trying to use nut flours, instead of wheat flours. Some attempts have been total flops, but this latest one is delicious. The loaf is tender and is sweet without being loaded up with refined white sugar. Cinnamon is a said to help lower blood sugar and all the ingredients used in this recipe are pure and unrefined.

Gluten-Free Banana Blueberry Loaf

2 cups almond flour/ almond meal
1 Tbs cinnamon 
1 tsp baking soda
1/4 tsp fine pink sea salt
2 Tbs Raw honey
1 Tbs vanilla 
1 tsp almond extract
1 Tbs apple cider vinegar
4 eggs (at room temperature)
1 C blueberries
2 bananas, mashed
1/3 C raw almonds, roughly chopped
1 tsp coconut oil

Preheat the oven to 350 degrees F. Grease your loaf pan with coconut oil and set aside.

In a small mixing bowl, add the almond flour, cinnamon, salt and baking soda; mixing until well combined.

In a large mixing bowl, whisk together the honey, vanilla and almond extracts, apple cider vinegar and eggs.

Stir the dry ingredients into the wet ingredients; until well combined. Fold in the mashed bananas and blueberries. 

Pour into your prepared loaf pan and sprinkle with chopped almonds.

Bake for 30-35 minutes, until a toothpick inserted comes out clean and the center of the loaf springs back when lightly pressed.


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