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Banana Blueberry Bread (Gluten-Free)

A delicious and easy gluten-free banana bread


  • ½ cup coconut flour
  • ½ cup brown rice flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 bananas, mashed (*I suggest using 3 ripe bananas to make this bread more moist)
  • ¼ cup maple syrup
  • 1/3 cup coconut oil, melted
  • 4 free-range eggs, whisked
  • ½ cup dried blueberries (or dark chocolate chips – Enjoy Life (dairy, soy and gluten-free)


  1. Preheat oven to convection 350 (will automatically turn to 325)
  2. Grease a standard-sized loaf pan with coconut oil to prevent sticking
  3. In large bowl combine all dried ingredients and mix together
  4. In a small pot, melt coconut oil on low – just bring to a melt, do not boil
  5. In a separate bowl whisk bananas, maple syrup, eggs and melted coconut
  6. Add wet ingredients into the dried and combine well. Fold in blueberries (or chocolate chips).
  7. Pour mixture into loaf pan and bake for 40-45 minutes.
  8. Remove and let stand for 5 minutes. Remove loaf from the pan and let cool on a cooling rack.
  • Keep in fridge for up to 5 days or freeze for up to 3 months.
  • Best to store in fridge as it will hold together even better

-Recipe adapted from Joy McCarthy, from Alive Magazine (Issue 443, September 2019)

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