It’s vegan, gluten-free, oil-free, high in antioxidants and easy to make.
.Calories: 184kcal | Carbohydrates: 25g | Protein: 4.7g | Fat: 6.2g | Sugar: 9.8g

Dry ingredients:
* 2 cups oat flour (GF if necessary) (220 g) *see recipe notes
* 1/2 cup almond flour (60 g) *see recipe notes
* 1 tbsp ground chia seeds or ground flax seeds
* 1 tsp baking powder
* 1/4 tsp baking soda
Wet ingredients:
* 2 ripe bananas (200 g)
* 1/4 cup maple syrup or any other liquid sweetener (80 g)
* 1/3 cup coconut milk canned (80 ml) *see recipe notes
* 170 g blueberries
* 2 tbsp lime juice (or lemon juice)
* 5 tbsp Erythritol (or regular powdered sugar)
* 1-2 tsp lime juice or lemon juice
* 1 tbsp or more plant-based milk
* 2 tsp Maqui Berry powder

* Put all dry ingredients in a bowl and stir until there are no clumps.

* Process all wet ingredients (except the blueberries) in a food processor or blender and pour the mixture into the dry ingredients. Stir with a whisk. Now fold in the blueberries.

* Line a loaf pan with parchment paper. My pan measures 8 x 4 x 2.5 inches. Spoon the mixture into the loaf pan.

* Bake in the oven at 356 degrees F (180 degrees C) for about 40 minutes. The blueberry banana bread is ready when a toothpick comes out almost clean (don’t overcook it). Let it cool in the fridge.

* For the maqui berry frosting: Put the Erythritol in your food processor or coffee grinder and mix until it’s very fine like icing sugar. Use a whisk to mix it in a small bowl with the plant-based milk, the lime/lemon juice, and the Maqui berry powder. If the frosting is too thick add more milk or lime/lemon juice. If it’s too thin add more Erythritol. Spread the frosting on the bread and put it in the fridge until the frosting is hard. Enjoy!

* Simply process oats (regular oats or gluten-free oats) in your dry blender or food processor to make oat flour.
* Instead of almond flour (100% ground almonds), you can use any other finely ground nuts/seeds of choice. For example ground hazelnuts, ground hemp seeds, etc. I don’t recommend coconut flour (as it absorbs a lot of moisture and the fat content is low). Shredded unsweetened coconut is a better option since it has almost the same fat content as ground almonds which makes the bread moist and fluffy.
* Instead of canned coconut milk, you can use any other plant-based milk or cream (the higher the fat content the better will be the taste). Homemade cashew milk or almond milk etc. works too (don’t use too much water though).
* Nutrition facts are for one piece of the bread if you cut the loaf into 10 pieces.