Hi everyone!! It is blueberry season here!! And my favorite seasonal recipe is: GAPS Friendly Banana-Blueberry Bread. This recipe is sugar free and grain free, it is very moist with additional good quality coconut oil. I have been compiling all my recipes but here is a simple one perfected for Paleo / GAPS baking! This is so naturally sweet and delish. My daughter made these today and put the final tweaks as I have been so busy to bake lately.
This recipe for Gaps Friendly Banana-Blueberry Bread is perfect as mini muffins as well, or any bundt sized pan. So get in the kitchen and make a bunch for the freezer. my favorite way to make this recipe is with mini muffin pan that looks like this!
I love slipat products for baking. As a blogger I receive a small compensation for products and services I believe in and endorse personally. The muffin pan I love is 24 mini muffin size on one tray. Perfect for baking ahead and freezing.
|Gaps Banana-Blueberry Bread|| |
- 5 Bananas
- 1½ cups fresh organic blueberries
- ½ cup nut butter organic
- 5 eggs
- ⅛ cup coconut oil
- ¼ cup raw honey
- ¼ cup grass fed butter or ghee if butter not tolerated
- ¾ cup coconut flour
- 1 Tbs. cinnamon
- 1 teasp. vanilla extract
- 1 teasp. baking soda and powder each pinch sea salt
- Preheat oven 325 degrees. Process bananas until pureed. Place eggs, honey, melted cooled oil and butter in bowl blend well, adding one egg at a time. Add nut butters and bananas. Mix dry ingredients in separate bowl and add to wet till just mixed. Use small scoop to to put into muffin tins.