Blueberry Macadamia Banana Bread

My ride-or-die healthy banana bread — now with a blueberry macadamia twist. One bowl, no fuss, just the good stuff. It’s naturally sweet, super moist (still saying it), and bakes up golden on the outside with a tender, melt-in-your-mouth crumb. Almond flour keeps it light and buttery, ripe bananas bring the sweetness, juicy blueberries burst through each slice, and the toasted macadamias add the dreamiest crunch.

Totally gluten, dairy and refined sugar free — but you’d never know it. Spoon it into a loaf tin, bake till golden, and slice into heaven. I love serving it with a dollop of sheep’s milk labneh (or ricotta), a drizzle of raw honey, and a pinch of flaky salt — perfection. Once you make this version, good luck going back.

Quick Tips:
– Use super ripe bananas (the spottier the better).
– Gently fold in the blueberries and macadamias at the end — don’t overmix.
– Let it cool completely before slicing for clean cuts and gooey berry pockets that stay intact.

Storage:
Keep in an airtight container at room temp for 1 day, then store in the fridge for up to 3. It also freezes beautifully — slice it first for easy grab-and-go mornings.