Ingredients

The following ingredients have 9 Servings
  • 2 and ½ cups all-purpose flour (I use this)
  • 3/4 teaspoon baking powder (recommended)
  • 1/2 teaspoon baking soda (recommended)
  • 1/2 teaspoon salt
  • 1/2 cup agave nectar (I use this)
  • 1/4 cup coconut oil (recommended)
  • 2 large eggs (at room temperature)
  • 4 tablespoon Greek yogurt
  • 4 tablespoon almond milk
  • 1 teaspoon vanilla extract (recommended)
  • 1/2 teaspoon ground cinnamon (this is optional if cinnamon isn't your thing, leave it out)
  • 1/2 cup very ripe banana (mashed (1 large))
  • 1 cup frozen blueberries (I used frozen)
  • 1/2 tablespoon sugar (optional, for sprinkling on top)

Instruction

  • Preheat oven to 425 degrees Fahrenheit.
  • In a medium-size bowl, combine flour, baking powder, baking soda, and salt.
  • In another bowl, mix agave and coconut oil, add eggs and whisk vigorously to combine. Whisk in yogurt, almond milk, and vanilla, mix in bananas.
  • Add flour mixture to wet ingredients and mix until evenly moistened. Be careful not to over-mix, this will make the dough tough.
  • Carefully fold in blueberries.
  • Pour into one greased and flour (bottom only) 9x5-inch loaf pan.
  • Bake 10 minutes at 425 degrees. Reduce heat to 375 and bake 30 to 35 minutes. Check for doneness with a wooden pick. Cool 10 minutes on wire rack before inverting.