A delicious, paleo and gluten-free lemon blueberry banana bread, perfect for breakfast or a snack. This recipe combines the bright flavors of lemon and blueberries with the comfort of banana bread.
Preheat oven to 350F. In a bowl, whisk 3 eggs. Then add 2 mashed bananas, 2 cups almond flour, 2 tbsp coconut flour, 2 tbsp unsweetened almond milk, 1 tsp cinnamon, 1 tsp vanilla, 1/4 cup melted ghee or butter, 1 tsp baking powder, and the zest of 1 lemon (about 1 tbsp). To zest the lemon, use a grater, ensuring to wash the lemon very well beforehand. Mix all ingredients together well before gently folding in 3/4 cup blueberries (can use fresh or frozen). Add the batter to a loaf pan lined with parchment paper. Bake for 35 minutes. Remove from oven and enjoy! Optionally, serve with a little butter or cashew butter on top.
