Blueberry banana bread

Blueberry banana bread

Another banana bread creation 🙂 I love how you can experiment with the ingredients of banana bread. You can add nuts, fruit, chocolate and spices according to any desire, season or simply the leftovers you have at home. This time I had frozen blueberries and the combination is just amazing. Together with the bananas they keep the bread very moist and fluffly.  Ghee, cinnamon and cardamom even give it an ayurvedic touch.

banana bread

If you didn’t know already, bananas can’t be too ripe for a banana bread (as long as they haven’t gone bad obviously). The skin can be dark brown, spotty and the consistency super mushy. The riper, the sweeter, the less additional sugar you need. This time my bananas were spotty but not really brown yet, so I added a bit of coconut sugar. I really like its caramel like flavour. Finding the right amount of sweetness is very much linked to personal taste so feel free to leave it out completely, or add some more if you prefer it sweeter. Also adjust to the ripeness of bananas.

If you have a food intolerance or special diet, this recipe can easily be adapted to be vegan, glutenfree and refined sugar free. As I just mentioned, by using very ripe bananas you can swap the coconut sugar, add any glutenfree flour of your choice (e.g. buckwheat flour) and replace the ghee with coconut or sunflower oil. There you go 🙂

What are your favourite banana bread combinations?

banana bread

Blueberry Banana Bread
Another banana bread creation. I love how you can experiment with the ingredients. This time I added frozen blueberries and the combination is just amazing. Together with bananas they keep the bread very moist and fluffly. Ghee, cinnamon and cardamom even give it an ayurvedic touch.
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 400g ripe bananas (about 4 medium sized ones)
  2. 100g frozen or fresh blueberries
  3. 60g coconut or sunflower oil
  4. 30g coconut sugar*
  5. 250g spelled flour or flour of your choice
  6. 10g baking powder
  7. 1 tbs ghee (or another tbs of oil)
  8. 2 tsp cinnamon
  9. 1 tsp ground cardamom (leave it out if you don't have it)
Instructions
  1. Preheat the oven to 170 degrees.
  2. Peel bananas and mash in a bowl. Add sugar, spices, oil and ghee and mix well.
  3. Combine with flour and baking powder and whisk either with hand mixer or spatula. Finally stir in the blueberries.
  4. Slightly grease a baking pan (I used a 25cm long one) and fill in the dough.
  5. Let it bake in the oven for about 40 minutes, cover with aluminium foil and give it another 10 minutes. Check with a wooden stick if it`s done.
  6. Let it cool in the pan for about 20 minutes and transfer onto a cooling rack.
  7. Enjoy warm or toasted. Topped with almond butter is my favorite combo! 🙂
Notes
  1. If you have a food intolerance or special diet, this recipe can easily be adapted to be vegan, glutenfree and refined sugar free. By using very ripe bananas you can swap the coconut sugar, add any glutenfree flour of your choice (e.g. buckwheat flour) and replace the ghee with coconut or sunflower oil.
  2. * Finding the right amount of sweetness is very much linked to personal taste so feel free to leave it out completely, or add some more if you prefer it sweeter. Also adjust to the ripeness of bananas.
Yogi Food Love http://www.yogifoodlove.com/


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