Dairy free/Egg free Banana Blueberry Mini Loaves
I make these at least once a week. They are quick to make, use up those bananas that are too ripe to eat (aka there is a brown spot on a banana and your kids will no longer touch it) they freeze well, are perfect for on-the-go breakfasts and snacks AND you can sneak pretty much anything into them (flax, hemp, nuts, seeds,etc). Prep time is 15 min and baking is about 25 min. Easy peasy.
Flax egg (tablespoon flax meal and a few teaspoons of water. Let sit for about 10 min until you have an “egg” like consistency)*picture below of the flax meal I use and mini loaf pan
3 overripe mashed bananas
2 C fresh blueberries
3/4 C melted butter coconut oil *picture and link HERE, you can also sub regular coconut oil
2 C flour
1 C coconut or brown sugar (and extra to sprinkle on top)
Pinch (1/2 tsp) each of baking soda, baking powder and salt.
As you can see my mini loaf pan is well loved 🙂 you can find these basically anywhere that sells baking supplies.
Make flax egg and set aside
Mash bananas in a large bowl and add sugar, flour, flax egg, coconut oil and blend until smooth with a hand mixer
Add baking soda, baking powder and salt and stir
Gently fold in blueberries
Fill greased mini loaf pan with mixture, each about 3/4 full
Bake at 350 F for about 25 min or until sides are browning.