Recently, my family and I headed to the mountains for a ski vacation, it was beautiful setting, picturesque mountains, breathtaking scenery, it is a wonderful place for a holiday.
Before leaving I had to clean out the fridge and try to use up as much food as I could. I had some banana’s that were going to be ripe before I knew it and some blueberries that really needed to be used.
What could I do I thought?
Well, banana bread is the obvious choice and I thought what the heck, I’ve been wanting to do a grain free banana bread for a while, so now was the perfect opportunity.
I didn’t want to do the usual and just toss the blueberries into the mix, it’s been done.
So I decided to create a blueberry sauce kind of concoction to put on top of the banana bread.
Can we say “DELICIOUS!!!!” This is by far one of my favorite recipes I have whipped up. My hubs came home from work that day and asked if he could have one. I made 6 mini loaves, ate one myself and he ate one. After he finished there was 4 left, he informed me that they were so good that he was claiming the last 4 for his lunch the next day.
Later that night, when I was cleaning up the dishes and putting the leftovers away, I noticed there were only 3 mini loaves left. I had to laugh, even the hubs couldn’t resist having another they were so good!
1 1/2 cups water
2 cups blueberries
2 mashed banana’s
1 tsp vanilla
1/4 cup maple syrup
1/4 cup coconut flour
1 cup almond flour
Place blueberries and water in a pot on medium heat. Gently simmer until water is reduced and you have a nice thick sauce with blueberries(really you can make it as thick or as water as you like)
Combine all the ingredients for the banana bread in a bowl. I made mini loaves so I divided the mixture into 6 mini trays (this is the mini loaf pan I have). Next creat a small trough in the centre of each loaf. Spread the blueberry mixture into the trough in each loaf.
Bake at 350F for about 20-25 minutes or until the edges of the bread browns and begins to pull away from the side of the pan.
Enjoy as is or add a little butter.
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I am married with two beautiful children ages 7 & 5. I am also a fulltime photographer and have been interested in food, since, well always! I began to take a registered Holistic Nutrition course, which I thought, hey why not start a blog about it and real food. On my blog you will find a little of everything. With loving food, I try not to restrict anything from my diet, but look at making foods healthier with using ingredients as close to nature as possible and as far from processed as I can. I hope you enjoy The Skinny Pear! Make sure to follow me on G+: https://plus.google.com/u/0/103839136473255928108/?rel=authortag