Ingredients

The following ingredients have 4 Servings
  • 1½ cup gluten-free flour blend (such as Bob’s Red Mill 1 to 1 or King Arthurs Gluten-Free Measure for Measure)
  • 1 tsp. baking soda
  • ½ tsp. ground cinnamon
  • ¼ tsp. sea salt
  • 2 medium very overripe bananas, mashed (~1 cup)
  • 2 Organic Eggland’s Best whole eggs
  • 3 Tbsp. butter, melted (may substitute coconut oil for dairy-free)
  • 2 Tbsp. pure maple syrup
  • 1 tsp. pure vanilla extract
  • 1 cup fresh blueberries (divided)
  • ⅔ cup chopped walnuts (divided)

Instruction

  • Preheat oven to 350ºF. Grease a 9×9 baking dish with cooking spray or oil.
  • In a medium bowl, combine the flour, baking soda, cinnamon and salt. Give it a quick stir and set aside.
  • In another bowl, mix together the bananas, Eggland’s Best eggs, butter, maple syrup and vanilla until well combined.
  • Add banana mixture to flour mixture and stir until combine.
  • Fold in ⅔ cup of blueberries and 1/2 cup of walnuts.
  • Transfer batter to the baking dish, top evenly with the remaining blueberries and walnuts.
  • Bake for 20 minutes or until center is baked through and a toothpick inserted comes out clean. Remove from oven and allow to cool for 10 minutes before cutting into 9-12 squares.
  • Top with a dollop of yogurt or nut butter and additional banana slices, blueberries, walnuts, and cinnamon if you wish.