250g desiccated coconut
6 free-range eggs
¼ cup organic maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 teaspoon gluten-free baking powder
1 ripe banana, mashed
500g fresh blueberries
Preheat oven to 180°C and line a 22cm loaf tin with baking paper.
In a food processor blitz ¾ of the coconut until it forms a crumbly, flour-like consistency – be careful not to over-process as it will turn to coconut butter.
In a large bowl beat eggs, maple syrup, coconut oil, vanilla and baking powder together, by hand or with a hand mixer, for 2-3 minutes, or until well combined. Add mashed banana and stir to combine. Fold in coconut flour, then gently fold through ¾ of the blueberries.
Pour batter into prepared loaf tin then scatter the rest of the blueberries and coconut over the top. Bake for 40 minutes, or until golden brown and cooked through. To test, press down gently on the top of the loaf – if it holds its shape, it’s ready. Remove loaf from oven, turn out of tin and leave to cool slightly on a wire rack.
Slice and enjoy with a generous slather of butter or coconut cream.