The Perfect Lunchbox Banana Bread
  • 1/2cup coconut flour
  • 1/2cup brown rice flour
  • 2tsp gluten-free baking powder
  • 1tsp baking soda
  • 1tsp ground cinnamon
  • 1/4tsp ground nutmeg
  • 2 bananas, mashed
  • 1/4cup maple syrup
  • 1/3cup coconut oil, melted
  • 4 organic eggs, whisked
  • 1/2cup cup dried blueberries
  1. Preheat oven to 350 F. Generously grease standard-size loaf pan with coconut oil or line with parchment paper. In large bowl, combine coconut flour, brown rice flour, baking powder, baking soda, cinnamon, and nutmeg and mix together.
  2. In separate bowl, whisk together bananas, maple syrup, oil, and eggs. Be sure melted coconut oil isn’t too hot (to avoid cooking eggs). Add banana mixture to flour mixture and combine well. Fold in dried blueberries.
  3. Pour mixture into loaf pan and bake for 45 to 55 minutes, until fork inserted in center comes out clean. You may want to cover with a piece of foil for last 10 minutes of baking to prevent burning. Once loaf has completely cooled, keep in fridge for up to 1 week (this will help it hold together even better) or freeze for up to 3 months.
Recipe Notes

Per serving: 216 calories; 5 g protein; 10 g total fat (7 g sat. fat); 23 g total carbohydrates (14 g sugars, 3 g fiber); 223 mg sodium