Blueberry Banana Bread

A Recipe for Less Waste

Blueberry Banana Bread
  • 1 3/4 cups all-purpose gluten-free flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup extra virgin coconut oil
  • 1 cup sugar
  • 2 large eggs
  • 1/4 cup Pacific Hemp Vanilla Non-Dairy Beverage
  • 1 tablespoon of lemon juice
  • 1/2 teaspoon vanilla extract
  • 3 ripe bananas, mashed
  • 1 cup blueberries
  1. Preheat oven to 350 degrees F. Lightly coat a 9” x 5“ loaf pan with coconut oil.
  2. In a large bowl, combine flour, baking powder, baking soda and salt.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes.
  4. Beat in eggs, hemp non-dairy, lemon juice and vanilla until well combined. Beat in bananas until well combined.
  5. Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.
  6. Add blueberries and gently toss to combine.
  7. Scoop the batter into the loaf pan. Place into oven and bake for 40-50 minutes, or until a tester inserted in the center comes out clean.
  8. Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.


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