This nut-, gluten-, and dairy-free banana bread is what dreams are made of: moist, just sweet enough, and the ideal lunchbox treat. It’s safe for school lunches because it’s completely nut free. This bread is made with hearty and fulfilling ingredients such as coconut flour—perfect to keep little tummies satisfied.
- If you’re enjoying our banana bread as an after-school snack, try slathering some almond butter on a slice—it’s magical! For an extra-special treat, you can omit dried blueberries and use mini chocolate chips instead.
- I recommend refrigerating this yummy banana bread once it’s completely cooled, as it will hold together even better.
1/2 cup (125 mL) coconut flour
1/2 cup (125 mL) brown rice flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) ground cinnamon
1/4 tsp (1 tsp) ground nutmeg
2 bananas, mashed
1/4 cup (60 mL) maple syrup
1/3 cup (80 mL) coconut oil, melted
4 organic eggs, whisked
1/2 cup (125 mL) dried blueberries
Preheat oven to 350 F (180 C). Generously grease a standard-size loaf pan with coconut oil, or line with parchment paper.
In large bowl, combine coconut flour, brown rice flour, baking powder, baking soda, cinnamon, and nutmeg, and mix together.
In separate bowl, whisk bananas, maple syrup, oil, and eggs together. Be sure melted coconut oil isn’t too hot, to avoid cooking the egg when you combine everything. Add banana mixture to flour mixture and combine well. Fold in dried blueberries.
Pour mixture into loaf pan and bake for 45 to 55 minutes, until fork inserted comes out clean. You may want to cover the bread with a piece of foil for the last 10 minutes of baking to prevent it from burning.Keep in fridge for up to 1 week or freeze for up to 3 months.