Gluten Free Blueberry Banana Bread
Yields a 9″ loaf
3 large bananas, overly ripe and mashed
2 cups gluten free flour
1 cup palm sugar
2 eggs, lightly beaten
1/2 stick butter, melted
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
2 teaspoons cinnamon
1 1/2 cups organic wild blueberries
Preheat oven to 350°F.
Combine all ingredients except for the blueberries. Blend together well. Gently fold in the blueberries, Scape batter into a greased loaf pan.
Bake for one hour. Test the bread with a cake tester or toothpick to see if it is ready. You do not want to see any gooey batter on your tester. If there is still batter on your tester, put the bread back in for another 5-10 minutes and test it again.
Cool on a wire rack. Remove from pan.
Slice and enjoy with a nut butter (sunflower seed butter is our favorite), butter, honey or just plain.