Tipsy Blueberry Banana Bread {Gluten-Free & Paleo}

Adapted from Comfy Belly



    • 1 cup almond meal
    • 1/4 cup coconut flour
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 2 tbs olive oil
    • 3 eggs
    • 2 tbs spiced rum
    • 2 very ripe bananas, mashed
    • 1/4 cup maple syrup (or raw honey)
    • 1 cup fresh blueberries


    • 1 tbs coconut sugar
    • 2 tsp cinnamon


    1. Preheat your oven to 350 degrees
    2. In a large bowl combine all of your dry ingredients.
    3. In a separate bowl, mix together all of your wet ingredients.
    4. Slowly add your wet ingredients into your dry ingredients and blend together with a hand mixer. Mix until everything has come together.
    5. Fold in your blueberries with a silicone spatula. Be careful not to over mix and break your blueberries.
    6. Line a loaf pan with parchment paper.
    7. Pour your batter into the loaf pan and distribute evenly.
    8. Sprinkle your combined coconut sugar and cinnamon topping over the top of your bread. You can skip this step, but it gives the loaf a nice crust on top.
    9. Bake for 40 minutes, or until golden brown and a knife comes out cleanly when inserted into the center of your loaf.
    10. Using the parchment paper as a sling, remove your loaf from the hot pan and allow it to cool on the parchment paper.
    11. Once your loaf has cooled off significantly, slice it and enjoy!


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