- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Serving: Serves 04-06
Blueberry & Banana Breakfast Bread
This grain-free, dairy-free light brekkie bread is a nutritious brain-boosting start to the day brought to you by Lesley from Me and My Thermie. It is not intended to be sweet like a traditional banana bread, but if you want something a bit sweeter you can add some extra maple syrup.
“My 13yo daughter informed me she needed a brain-boosting breakfast prior to an important assessment. Also considering that my 16yo son will be starting his UK GCSEs in a month or so, I thought it quite apt to search the depths of my ever-increasing online 'scrapbook' of recipes. I found some notes referring to 'brain boosting foods': almonds, eggs, bananas and blueberries. This brekkie bread including all these foods took next to no time to rustle up!” - Lesley
Recipe Tester Feedback: "Very easy to make. It took about 20 minutes. I found it very soft and moist which meant whilst it was a bit prone to breaking when first out of oven, but it sliced nicely once cooled and then stayed moist for days" - Naomi
No: Gluten / Dairy
Contains: Egg / Nuts
Preparation Time 15 minutes
Cooking Time 45 minutes
Makes 1 loaf
Can be frozen
Ingredients
- linseeds - 30g
- buckwheat flour - 80g
- almonds - 120g, ground
- bicarb soda - 1/2 tsp
- baking powder - 1 tsp
- sea salt - pinch
- cinnamon - 1 tsp, + some allspice and/or ginger spice, if you wish
- coconut oil - 30g
- bananas - 300g, ripe (about 3 large bananas or 4 small ones)
- maple syrup - 1-2 Tbsp or more, optional (*note from Lesley: Adjust to suit your family's tastebuds! I find that if the bananas are very ripe, I don't feel the need to add further sweetness.)
- eggs - 3, large
- lemon juice - a squeeze
- blueberries - 200g
Method
- Preheat oven to 170C.
- Add linseed (30g) and buckwheat (80g) to the bowl. Grind Speed 9 / 30 seconds.
- Add ground almonds (120g), bicarbonate of soda (1/2 tsp), baking powder (1 tsp), sea salt (pinch) and cinnamon (1 tsp) to the bowl. Add some allspice and/or ginger spice, if you wish.
- ‘Sift’ Speed 6 / 6 seconds. Set dry mixture aside.
- Separate the eggs (3).
- Into a clean dry bowl (with the whisk attachment set up), add the egg whites. Set 3 minutes / 37C / Speed 4. Set aside and remove whisk attachment once done.
- Add coconut oil (30g) to the bowl.
- Melt 1 minute / 50C / Speed 1.
- Add bananas (300g), maple syrup (1-2 Tbsp) and lemon juice (a squeeze) to the bowl.
- Blend Speed 5 / 10 seconds. Scrape down sides.
- Blend Speed 5 / 5 seconds.
- Add dry mixture to the bowl (approximately 240g or so).
- Add egg whites to the bowl. Combine Speed 4 / 3 seconds.
- Add blueberries (200g) to the bowl.
- Blend Reverse+Speed 3 / 5-10 seconds. You may need to do a final manual mix with your spatula to ensure it is well combined.
- Pour into a greaseproof-lined loaf tin. Smooth out and sprinkle with some slivered/flaked almonds, if you wish.
- Bake for approximately 45 minutes. The bread should be firm to touch on top and a skewer inserted in the middle should come out clean.
- Cool on a wire rack and slice when cool. It should remain beautifully light and moist after a couple of days.
