Storage (in a airtight container)
- One week in the fridge in an airtight container.
- Yes, it freezes well.
55 à 60 minutes
350 °F (180 °C)
One 775 g loaf (11.5 cm x 21.5 cm)
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).
Wash your hands properly.
Preheat oven to 180 °C (350 °F).
If you’re not using a silicone pan, lightly grease or line the pan with parchment paper, otherwise everything will stick.
In a bowl, thoroughly mix the bananas, date puree, egg and milk or plant-based beverage.
Add the baking powder, flaxseed and hemp seeds.
Stir in the flour and then the blueberries.
Pour the mixture into the pan.
If you want, decorate with a few blueberries and hemp seeds.
Bake for 55 to 60 minutes or until a toothpick inserted in the centre comes out clean.
Oh la la, your whole kitchen is going to smell delish.