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  • Preparation
    15 minutes

  • Cooking
    55 à 60 minutes

  • Power
    350 °F (180 °C)

  • Quantity
    One 775 g loaf (11.5 cm x 21.5 cm)

The Banana-Banana Bread(Two bananas and blueberry bread)

Another easy to make banana bread? Yep.  After publishing my Sunday Best Banana Bread recipe with 3 bananas, I was asked to come up with a fruity recipe that had less banana. So, without further ado, let me introduce you to this banana bread recipe made with two bananas: my Banana-Banana Bread! Hahaha!

With NO REFINED SUGAR, and nut- and dairy-free*, this banana and blueberry bread (I just love that combination) is super easy to make. It’s great for breakfast, as a snack and even for dessert. My little 4-year-old man said to me “Wow, mom, it’s so good. Is this a Madame Labriski recipe?” Hahaha!

hat’s just as yummy as cake, but is actually really healthy. How amazing is that? Hooray for date puree!

*If you make it with a plant-based beverage (soy, almond, rice, oat).  

AND THEN WHAT?

  1. Wash your hands properly.

  2. Preheat oven to 180 °C (350 °F).

  3. If you’re not using a silicone pan, lightly grease or line the pan with parchment paper, otherwise everything will stick.

  4. In a bowl, thoroughly mix the bananas, date puree, egg and milk or plant-based beverage.

  5. Add the baking powder, flaxseed and hemp seeds.

  6. Stir in the flour and then the blueberries.

  7. Pour the mixture into the pan.

  8. If you want, decorate with a few blueberries and hemp seeds.

  9. Bake for 55 to 60 minutes or until a toothpick inserted in the centre comes out clean.

  10. Oh la la, your whole kitchen is going to smell delish.

Storage (in a airtight container)

  • One week in the fridge in an airtight container.
  • Yes, it freezes well.

Ingredients

  • 150 g (1/2 cup) Madame Labriski date puree

  • 200 g (2) ripe bananas, mashed

  • 1 egg

  • 115 g (1/2 cup) milk or plant-based beverage

  • 7 g (1 tbsp. or 15 ml) baking powder

  • 30 g (1/4 cup) ground flaxseed

  • 40 g (1/4 cup) shelled hemp seeds

  • 180 g (1 ½ cups) oat or wheat flour (or gluten-free all-purpose)

  • 85 g (1/2 cup) frozen blueberries (or fresh)

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