Prep time: 
Cook time: 
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Serves: 9x5" loaf
  • Blueberry banana bread
  • Dry ingredients
  • 2 cups oat flour
  • ¼ cups coconut flour
  • ½ cups coconut sugar
  • 1½ tsp baking powder
  • ½ tsp Ceylon cinnamon
  • ½ tsp ground cardamom
  • ⅛ tsp good quality salt (e.g.Himalayan pink salt)
  • Wet ingredients
  • 3 ripe bananas, mashed
  • ½ cup oat milk (or other unsweetened plant-based milk)
  • + ½ cup frozen wild blueberries and ½ tbsp coconut flour
  • Blueberry date paste
  • 6 pitted dates
  • ¼ cup wild blueberries (take out of the freezer and let thaw for a while before blending)
  • 2 tbsp water
  • ¼ tsp Ceylon cinnamon
  • Pinch of good quality salt
  • Toppings: sliced banana coins or hearts
  • Blueberry coconut butter
  • ¼ cups coconut butter (recipe here)
  • 2 tbsp wild blueberries
  • 1 tbsp coconut oil
  • ½ tsp maple syrup (if you want sweeter, add more)
  1. Pre heat oven to 170 C/325 F
  2. Mix dry ingredients together.
  3. Mash bananas.
  4. Mix frozen blueberries and ½ tbsp coconut flour together gently (not smashing the berries).
  5. Combine mashed bananas and oat milk and mix well with a spoon. Add blueberries to the mixture folding gently.
  6. Mix dry ingredients to the wet ingredients gently, and pour the batter into a ~9x5" loaf pan (lined with parchment paper).
  7. Make the blueberry date paste by blending all ingredients in a food processor or blender.
  8. Slice banana coins or banana hearts as toppings.
  9. Swirl the paste on top of the bread and place banana slices on top.
  10. Bake ~50 min in lower rack of the oven.
  11. Take out of the oven and let cool for about 15 minutes.
  12. Make the coconut butter by blending all ingredients in a food processor.
  13. Cut the bread into slices, spread coconut butter generously on top of each slice and ENJOY the blueberry yumminess! You can even make a blueberry sandwich like the one in the first picture.
  14. Keep bread in a sealed container for up to five days. I usually freeze a few slices when the bread is fresh and heat them in the oven for ~5-10 minutes to make them as good as freshly baked again.
Recipe by My Berry Forest at