Berry Banana Bread
Ingredients
-
1
cup
all purpose 1:1 gluten-free flour
-
1
cup
gluten-free oat flour
-
4
medium
very ripe bananas, mashed
-
¾
cup
coconut palm sugar
-
½
cup
coconut oil or vegan butter, melted
-
2
large
eggs, lightly beaten
-
1
tsp
vanilla
-
1
tsp
baking powder
-
1
tsp
baking soda
-
¾
cup
California Giant blueberries
-
¾
cup
California Giant strawberries, diced
Instructions
- Preheat the oven to 350°F and lightly grease the mini loaf pan.
- In a large bowl, combine the flours, baking soda, baking powder, and salt.
- Mash the ripe bananas until smooth.
- Melt the coconut oil or vegan butter and mix it with the sugar, mashed bananas, eggs, and vanilla in a separate bowl.
- Combine the banana mixture with the flour mixture until just moistened, then fold in the blueberries.
- Fill each mini loaf hole halfway with batter, layer strawberries on top, and then cover with remaining batter.
- Bake for 30-35 minutes for mini loaves or 50-55 minutes for a large loaf, until a toothpick comes out clean.
- Let the bread cool in the pan for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
4 mini loaves
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
3g
Sodium
200mg
Cholesterol
60mg
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