It’s not just my love of alliteration that made me want to create this recipe; I really do think that bananas and blueberries are just the perfect pudding pairing (I really do love alliteration). I’ve loved combining them in my breakfast smoothies for a while now as not only do the fruity flavours really work well together, but you also get the amazing antioxidant properties from the blueberries as well as the energy-boosting awesomeness of the bananas. To put it simply, they’re a pretty powerful combo, the Batman and Robin of the the fruit world if you will.
So it seemed only natural to me that I come up with something I can nibble on on the days I don’t have the time to make a smoothie in the morning, or when I need a little pick me up come mid afternoon.
This blueberry banana bread not only boasts the aforementioned dynamic duo, but also includes nuts (a great source of good fats and protein), coconut oil (the eighth wonder of the world) and cinnamon (which stabilises blood sugar levels, thus staving off those sugar cravings). So really it’s a pretty awesome mixture we’ve got going on here, and believe me when I say it tastes bloody delicious. Go on, try it for yourselves!
- 4 large ripe bananas, mashed
- 1 cup ground almonds
- 1 cup pecans
- 1 cup buckwheat flour
- 2 tbsp coconut oil, melted
- 6 tbsp maple syrup
- 2 flax eggs (2 tbsp flax seeds left in 6 tbsp water for 5 minutes)
- 1 tbsp cinnamon
- 1 cup blueberries
First, pop the pecans in a food processor for about a minute until they become a flour. Add them to a mixing bowl along with the ground almonds, buckwheat flour and cinnamon and stir well, then add in the rest of the ingredients and keep stirring until everything is mixed together. Spoon the mixture into a lined loaf tin and bake at 180C for 45 minutes or until a fork inserted comes out clean. Leave to cool or enjoy hot out the oven with a generous spread of nut butter on top – heavenly!
Love, Mrs H xx