Blueberry Lemon Banana Bread
Blueberry Lemon Banana Bread
Still making apocalypse bread? I mean… banana bread… every week? Me too, and it’s getting a little tired. I decided to spice up my banana bread with fresh spring flavors. Ripe, juicy blueberries, and tangy lemon juice bring typical banana bread to life. Baked in a square cake pan and coated in drizzle, it feels more like a coffee cake than a banana loaf, but is just as simple to prepare.
Peanut free, nut free, dairy free, soy free, egg free
Use purity protocol gluten free oat flour to make it gluten and wheat free
Ingredients
1 cup mashed ripe banana
1/2 tsp pure vanilla extract
1/3 cup brown sugar
1/4 cup avocado or canola oil
2 tbsp lemon juice
1/4 cup water
2 cups spelt flour or all purpose flour, plus 1 tbsp extra
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
a pinch of salt
1/2 cup quick oats (or purity protocol gluten free oats)
3/4 cup fresh blueberries
1 cup powdered sugar
2 tbsp water
1/4 tsp pure vanilla extract
Preheat the oven to 375F
Add the banana, vanilla, and brown sugar to a mixing bowl and mash all together until smooth. Whisk in the oil, lemon juice, and water. Add 2 cups of spelt flour, the cinnamon, baking powder, baking soda, and salt all at once, and whisk into the wet ingredients. Fold in the oats. Toss the blueberries in 1 tbsp of flour in a small bowl, then fold them into the batter.
Line a square 8 x 8 inch cake pan with parchment paper. Pour the batter in and spread out evenly. Bake for 22 - 25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool while you prepare the drizzle. Add the powdered sugar, water, and vanilla to a small bowl and mix until smooth. Pour over the cooled cake. Garnish with lemon slices and fresh mint leaves. Cut into 9 squares.
Makes 1 8 x 8 inch cake, or 9 servings