This Blueberry Banana Bread is moist and cake-like with hints of cinnamon and lemon. Made with almond flour and tapioca flour, this bread is gluten-free, dairy-free and easily made sugar-free.
Preheat oven to 350° F. Line a loaf pan with parchment paper, letting the ends hang over to make the loaf easy to remove once baked.
In a large bowl, combine mashed bananas (measure after mashing), eggs, sweetener, coconut oil and vanilla.
In a medium bowl, combine almond flour, tapioca flour, cinnamon, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and stir to combine until there are no pockets of flour remaining.
Gently stir in blueberries and lemon zest. Reserve a few blueberries to arrange on top of the batter.
Spread the batter in the lined loaf pan. Arrange the remaining blueberries on top, pressing them into the batter gently.
Bake at 350° F. for 50 - 55 minutes or until loaf has reached an internal temperature of 200°F to 205°F. when measured with an instant-read thermometer, or until toothpick inserted comes out clean.
Combine lemon juice and confectioner's sugar for a glaze, if desired.
Cool the loaf in the pan for 20 - 30 minutes, then lift the parchment paper to transfer the loaf to a wire rack to cool completely. Once completely cook drizzle with lemon glaze.
Store in an airtight container. Freeze for up to 3 months.