Ingredients
Method
- Preheat your oven to 180°C (350°F). Line a one-pound loaf tin with baking paper and lightly grease it.
- Mash the bananas in a wide bowl with a fork until smooth and creamy, with no large chunks.
- Melt the coconut oil in a mixing bowl (microwave or over hot water). Skip this step if using a liquid oil.
- Add the vinegar, salt, cinnamon, and ground almonds to the bowl with oil. Stir to combine.
- Sift in the gluten-free flour, baking powder, and baking soda. Mix until dry ingredients are well distributed.
- Add mashed bananas to the mixture. Stir gently, then slowly pour in almond milk while mixing to form a loose batter. Adjust milk as needed.
- Carefully fold in the blueberries to avoid breaking them.
- Pour the batter into the prepared tin, spread evenly, and sprinkle with flaked almonds or shredded coconut if using.
- Bake for 45 minutes or until golden and a toothpick comes out clean from the center.
- Cool completely in the tin, then slice with a sharp knife. Store in the fridge up to 3 days or freeze for later.
Notes
Choose bananas that are ripe but not overly mushy for balanced sweetness. Toasting slices before eating enhances flavor and texture. You can freeze slices individually for easy portion control.