Ingredients:

  • 3 large overripe bananas, mashed (340g)
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1/4 cup plain Greek yogurt
  • 1 tsp vanilla extract
  • 2 1/2 cups blanched almond flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 1 cup fresh blueberries
  • 1 tbsp almond flour

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
  2. In a large bowl, mash the bananas with a fork until almost smooth.
  3. Whisk in the eggs, maple syrup, Greek yogurt, and vanilla extract until the mixture is emulsified and smooth.
  4. In a separate medium bowl, whisk together the almond flour, baking soda, baking powder, cinnamon, and salt to remove any clumps.
  5. Slowly fold the dry ingredients into the wet mixture using a silicone spatula until just combined.
  6. Toss the blueberries in 1 tablespoon of almond flour until lightly coated, then gently fold them into the batter.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 45-55 minutes until the top is deep golden brown and a toothpick inserted into the center comes out clean.