- 2 small, overripe bananas
- 3 large eggs
- 1/4 cup full fat coconut milk canned, blended prior to adding to the batter
- 1/2 tsp pure vanilla extract
- 2 tbsp pure maple syrup
- 1/2 cup + 2 tbsp organic coconut flour
- 3 tbsp tapioca flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/8 tsp fine grain sea salt
- 2/3-3/4 cups fresh blueberries
Directions
- Preheat your oven to 350 degrees and line an 8×4 loaf pan with parchment paper.
- In a large bowl, mash the bananas well and whisk with the eggs, coconut milk, vanilla, and maple syrup.
- In a smaller bowl, combine the coconut flour, tapioca, baking soda, baking powder, and salt.
- Slowly stir the dry ingredients into the wet until fully combined. Coconut flour expands quite a bit and the batter will be thick.
- Finally, fold in the blueberries. Transfer the entire mixture into the parchment lined loaf pan and spread it out evenly.
- Bake in the preheated oven for 55-60 minutes, until golden brown and toothpick inserted near the center until it comes out clean.
- Remove from oven and allow to cool in the pan for 10 minutes until transferring to a wire rack to cool completely.