Two of my favourite fruits work beautifully together in this delicious fluffy loaf. Perfect for afternoon tea and a dose of antioxidants, super foods and nutrients while your at it.
2 cups GF flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened (Replace with coconut oil or avocado oil to make recipe dairy free)
1/2 cup Coconut sugar
1 Tablepoon Maca powder
1 Tablespoon Raw Cacao Powder
1 Tablespoon LSA mix (Linseed, Sunflower seed, Almonds -available at most supermarkets)
2 Tablespoons Almond milk
2 teaspoons vanilla extract
2 ripe bananas, mashed
1 cup blueberries
Preheat oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.
Mix flour, baking soda, Maca, Cacao and salt together in a bowl.
Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract. Beat mashed bananas thoroughly into the mixture. Add flour mixture in small increments while beating until just combined into a thick batter. Fold the LSA and blueberries into the batter and then pour into greased loaf pan.
Bake in the preheated oven until a toothpick inserted into the centre comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack