Dry substances:

  • 2 cups oat flour (GF if vital) (220 g) *see recipe notes
  • half of cup almond flour (60 g) *see recipe notes
  • 1 tbsp ground chia seeds or ground flax seeds
  • 1 tsp baking powder
  • 1/4 tsp baking soda

Wet components:

  • 2 ripe bananas (two hundred g)
  • 1/4 cup maple syrup or any other liquid sweetener (80 g)
  • 1/three cup coconut milk canned (eighty ml) *see recipe notes
  • 170 g blueberries
  • 2 tbsp lime juice (or lemon juice)


  • 5 tbsp Erythritol (or everyday powdered sugar)
  • 1-2 tsp lime juice or lemon juice
  • 1 tbsp or more plant-primarily based milk
  • 2 tsp Maqui Berry powder


  1. Put all dry elements in a bowl and stir till there are no clumps.
  2. Process all wet elements (except the blueberries) in a food processor or blender and pour the combination into the dry elements. Stir with a whisk. Now fold within the blueberries.
  3. Line a loaf pan with parchment paper. My pan measures eight x 4 x 2.Five inches. Spoon the combination into the loaf pan.
  4. Bake in the oven at 356 degrees F (a hundred and eighty degrees C) for approximately forty mins. The blueberry banana bread is prepared while a toothpick comes out nearly easy (don’t overcook it). Let it cool inside the fridge.
  5. For the maqui berry frosting: Put the Erythritol in your food processor or coffee grinder and blend till it’s very best like icing sugar. Use a whisk to mix it in a small bowl with the plant-based milk, the lime/lemon juice, and the Maqui berry powder. If the frosting is simply too thick upload greater milk or lime/lemon juice. If it is too thin add greater Erythritol. Spread the frosting at the bread and positioned it within the refrigerator till the frosting is hard. Enjoy!

Recipe Notes
*Simply system oats (ordinary oats or gluten-loose oats) in your dry blender or meals processor to make oat flour

*Instead of almond flour (a hundred% floor almonds), you may use some other finely ground nuts/seeds of preference. For instance floor hazelnuts, ground hemp seeds and so forth. I don’t suggest coconut flour (because it absorbs plenty of moisture and the fat content material is low). Shredded unsweetened coconut is a better alternative since it has almost the equal fats content as floor almonds which makes the bread moist and fluffy.

*Instead of canned coconut milk you may use any other plant-based totally cream (e.G. Soy cream, oat cream) or selfmade cashew milk or almond milk and so forth.

Source :