1cupbrown sugarusing a spoon, scoop the sugar into a measuing cup
1chia "egg"see recipe notes
1cupmashed bananasabout 2 medium bananas
1.5cupsfrozen blueberriesfresh may also be used
Preheat the oven to 350 degrees F. Lightly grease, spray, or line with parchment paper an 8-inch loaf pan. Set aside.
In a bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
In a second large bowl, whisk together coconut milk, sugar, chia seed egg, and mashed bananas.
Add the wet ingredients to the dry ingredients. Mix with a spatula until well-combined and there are no dry spots. Fold in the blueberries.
Pour banana bread mix into the prepared loaf pan. Bake for 50-60 minutes. Cook for an additional 10-20 minutes if the banana bread hasn’t cooked all the way through. You can test this by using a toothpick and inserting it into the center. If it comes out clean, it’s done.
Cool for 10 minutes, transfer to a cooling rack to cool for another 30 minutes.
To make chia “egg” stir together 1 tablespoon of chia seeds and 3 tablespoons of water. Allow to gel up for at least 5 minutes. Stir again.
Both frozen blueberries and fresh can be used in this recipe. I opted to use frozen blueberries. They’ll just bleed a bit into the bread.
Reserve a few blueberries to add to the top of the batter (optional).
To store, wrap banana bread in plastic wrap and place it in the refrigerator. It'll keep for a week or so. If storing the bread on the counter, transfer the loaf to a storage container with a lid. It will last for up to 4 days.