A moist and delicious Blueberry Banana Bread. So easy to make. Gluten free, grain free, refined sugar free, and paleo.
- Preheat oven to 350’F. Line loaf pan with parchment paper or liberally grease. Set aside.
- In a large bowl, mash bananas with a fork. Whisk in eggs, melted fat, maple syrup, and vanilla extract until well incorporated. Stir in almond flour, tapioca, baking soda, and salt until just combined. Do not over-mix. Fold in 3/4 of the blueberries.
- Pour batter into prepared loaf pan, sprinkle remaining 1/4 of blueberries on top, and bake for 35 minutes. Remove from oven and cover with aluminum foil and bake another 15-25 minutes , until toothpick in center comes out in the center. (Almond flour will get overly brown if you don’t cover during last part of baking.)
- Remove from oven and cool for 5 minutes. Then remove from loaf pan and cool on cooling rack before slicing. Enjoy!