Part of recipe creation and meal planning means once I perfect the recipe, I often don’t look back. Not because I don’t want to, but because I need to move on to create the next one. I think we do this a lot in life. We get caught up in what’s next instead of celebrating what’s in front of us right now.
Part of what I have been working on recently has required me to go back and comb through every single recipe to ever grace the pages of a That Clean Life meal plan. I’ve stumbled across some old favourites that I forgot even existed. Like this delicious Blueberry Banana Bread. I’ll never forget the feeling of creating this recipe. Cutting into the loaf fresh out of the oven because I just couldn’t wait for it to cool… and savouring every last bite of my first slice with a cup of hot tea on a cold March day. Victory. My intermittent kitchen fails make me so much more appreciative of moments like this.
It’s funny how food can be so good for the soul and how it connects you with other people. The photos you see in this post are courtesy of my fellow RN, LeChing of M + P who takes my recipes and turns them into true works of art. Good food photography is a true testament to patience and creativity so big ups to LeChing, who inspires me with every photograph.
Another super fun part of recipe development is hearing how you take them and make them your own. Like how Jana turned this recipe into muffins. This easy tweak created an easy grab-and-go snack that even the kids loved.
Do yourself a favour, drop everything you are doing and make this Blueberry Banana Bread right now. And don’t forget to celebrate your own little victories today.
Blueberry Banana Bread
Servings: 12 // Time: 1 hour
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1 tbsp ground flax seed
- 1 tbsp hemp seeds
- 2 bananas
- 2 tbsp extra virgin olive oil
- 3 eggs
- 1/4 cup maple syrup
- 1 cup blueberries
- Preheat oven to 350. Combine the dry ingredients in a mixing bowl. In a separate bowl, mash the bananas with a fork until a creamy consistency forms. Add in the oil, eggs and maple syrup and mix well. Pour these wet ingredients in with the dry and mix again.
- Gently fold in your fresh or frozen blueberries with a spatula. Distribute the blueberries evenly throughout the batter, but be careful not to over mix as this will break the berries and cause your bread to turn purple. (It will still taste just as good but may not look as pretty!
- Line a loaf pan with parchment paper and pour in the batter. Bake in oven for 45 - 50 minutes. Test if it is cooked through by sticking a toothpick in the middle. If it comes out clean, the bread is done. When fully cooked, lift the parchment paper out of the pan and let cool before slicing. Enjoy!