Step 1

Preheat the oven to 350 degrees Fahrenheit and line a 9" x 5" loaf pan with parchment paper.

Step 2

Mash the bananas in a mixing bowl with a fork until creamy. Mix in the eggs, avocado oil, and pure maple syrup until creamy.

Step 3

Add the dry ingredients (flour, baking soda, baking powder, sea salt and cinnamon) and stir well until the dough is nice and combined.

Step 4

Toss the blueberries in 1 teaspoon of gluten-free flour in a bowl before adding them to batter. Carefully stir in the blueberries until distributed into the batter.

Step 5

Transfer the banana bread batter to the parchment-lined loaf pan. Bake for 50 to 60 minutes, until the bread tests clean. I bake mine for 50 minutes, turn off the oven and allow the bread to sit in the hot oven for another 10 to 15 minutes.

Step 6

Allow the bread to cool completely before slicing and serving. I like heating up a slice with a pat of butter and a drizzle of honey ;)