Sheltering and Baking Chocolate Blueberry Banana Loaf

I collected this recipe years ago as one of my “healthy comfort foods.” I’ve adapted it depending on what materials I have around, too. It originally included canned apples, but who has that lying around, so I just substituted extra ripe banana or even dates. As always, baking is about making do with what you have. It comes out of the oven just amazing with hot blueberries and gooey chocolate all suspended in gluten free bready substance.

You can use whatever frozen berries you have (or skip it), any chocolate (or skip it but you crazy!), and any sweetener like maple syrup, agave, or honey.

I’m not a real food blogger and mashed up the bananas before taking a photo, so here is a photo of a guy on a bike with bananas.

Dry materials:

2 cups gluten free flour
1 cup coconut flour
2 teaspoon cinnamon
4 teaspoons baking powder

Mix these together then add to the wet ingredients

Wet materials:

3 ripe bananas
10 eggs
4 tablespoons maple syrup (or honey or agave or whatever you have)

Mash the bananas then whisk in the eggs and sweetener.

Blueberries and Chocolate

1 cup frozen blueberries. My mom insists that tossing them in a little flour first helps them not sink to the bottom.
1 cup chocolate chips

Fold these into the mix with a spatula.

Grease your bread pans with cooking spray or coconut oil or whatever your preference is.

Since this is a really dense loaf, the oven is at 325F for 50 minutes. Then I’ll put it up to 350F for another 10 minutes so it browns a little faster, but adjust as needed to your oven. Do not keep it at 350F much longer or the outer part will burn too quickly.

Voila! Devour it hot out of the oven and put a slab of grass-fed butter on the slice, too, because it tastes like extra heaven.

After it cools, I slice up the second loaf and put it in the freezer, then warm up a slice whenever I want rather than try to defrost the whole loaf at once. But you be you and do what works best!