Banana Blueberry Bread

In an attempt to clear our freezer of frozen bananas, I made some banana blueberry bread this morning. I created somewhat of a hybrid recipe: I used a recipe from my Babycakes book and my 100 Best Gluten Free Recipes that my brother's girlfriend gave me as a Christmas present (thanks Val!) and added in some twists of my own. Daring, eh?

So, if you're in need of some tasty banana bread (because everyone needs tasty banana bread), here's the recipe.

You'll need:

2 cups of garbanzo fava bean flour

2 tsp baking powder

2 tsp baking soda

1 tsp xantham gum

1 tsp salt

1 tsp ground cinnamon

1/2 tsp group cardamom (totally optional)

1/4 tsp ground nutmeg (also totally optional)

1/2 cup coconut oil (or canola oil if you can't get your hands on some coconut oil)

2/3 cup milk of choice

2/3 cup agave nectar

1 tsp vanilla extract

1 1/2 cups mashed bananas (about 3 medium-sized bananas)

1 cup blueberries (fresh or frozen. I used frozen wild Maine blueberries)

Some cinnamon sugar for sprinkling on top!

Preheat oven to 350 F. Lightly grease a 7 x 4 x 3-inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, xantham gum, cinnamon, cardamom and nutmeg. Add 1/2 cup oil and agave nectar, milk and vanilla to the dry ingredients. Stir until the batter is smooth. Using a spatula, gently fold in the bananas and blueberries until they are evenly distributed throughout the batter.

Fill the prepared pan with the batter. Sprinkle some cinnamon sugar on top for some extra-goodness. Bake the banana bread on the center rack for 45 - 50 minutes. Test to see if bread is done with a toothpick. Let the bread cool for 10 - 20 minutes.

Enjoy!