Banana Blueberry Loaf

There is something calming about baking. Maybe it's because you naturally slow down, or it's the rhythm of mixing and the magic of creating something delicious from nothing – like this delicious banana blueberry bread.

Whatever it is, in these difficult times, baking is something for me to relax and unwind. In a way, it's almost a kind of mindfulness. You give your full attention to the experience of measuring, mixing and experiencing the taste and smell of your preparation. The tasting part is probably the best!

When the Sujon team asked me if I would like to create a recipe with their blueberries, of course I said yes! Sujon's frozen blueberries are of the highest quality. They source their blueberries from British Columbia, Canada and they are consistently delicious, sweet and juicy! Blueberries are rich in antioxidants and also provide some vitamin C, vitamin E and fiber. I have a huge stash of overripe bananas in the freezer, so I use those along with frozen Sujon blueberries to make this delicious banana blueberry loaf.

The Sujon blueberry packaging has also been revised. They now come in a stand up pouch with a convenient resealable zipper and the best part is that it is recyclable.

This bread uses a mixture of coconut flour and whole wheat flour, which makes it moist while also providing a source of fiber. Fiber is important for our intestinal health. This banana blueberry bread is one of those recipes where it's hard to go wrong – you just mix everything together and pop it in the oven. This is my recipe.

Banana Blueberry Loaf

Ingredients

• 3
  ripe bananas
  mashed
• 2
  large
  Eggs
• 1/3
  cup
  Oil with a neutral taste
• 1/2
  cup
  Greek yogurt
• 1/2
  cup
  coconut flour
• 3/4
  cup
  Whole wheat flour
• 2
  EL
  Chia seeds
• 1/4
  cup
  Sugar (or honey or maple syrup)
• 2
  TL
  baking powder
• 2
  TL
  Cinnamon
• 1 1/3
  cup
  Blueberries

Instructions

1. Preheat the oven to 160 degrees Celsius in a fan oven.

2. In a large bowl, combine mashed bananas, eggs, oil and yogurt. I like to use a hand blender to make it smooth, but you can also just whisk it if you don't have one.

3. Add the flour, chia seeds, baking powder, cinnamon and sugar and fold into the wet ingredients. Fold in the 1 cup blueberries.

4. Place in a greased loaf pan lined with baking paper. Top with remaining blueberries.

5. Cook for 50-60 minutes, or until a skewer comes out clean when inserted halfway through.

This post was sponsored by Sujon Berries