My Gluten Free Saskatoon Citrus Banana Bread is free of dairy, gluten and refined sugar and full of healthier, natural substitutions — perfect for those of us with food allergies, intolerances or sensitivities. My An inspired melange of bananas, saskatoons and fresh orange and lemon juice combine with plant-based baking staples of coconut, maple and just a splash of bourbon (it's my newest baking secret ingredient!) to create a bright, nourishing banana bread combining the best of summer and winter with a cheerful, citrusy twist! It makes for a fantastic breakfast, snack or clean dessert anytime you’re craving a berry-forward banana bread, year round!
Preheat oven to 375ºF. Grease 1 standard loaf pan (or a muffin pan) with melted coconut oil and set aside.
Add all wet ingredients but saskatoons to a large mixing bowl. Whisk together to combine.
Add all dry ingredients to a large mixing bowl. Then, combine wet ingredients slowly, stirring until just combined. Fold saskatoons in gently.
Pour the batter into the prepared pan(s).
If you're making bread, add citrus slices to the top if desired (once baked the top of the loaf that was underneath the citrus is the most delicious part!) and bake for 90 minutes, or until the top is golden brown and a toothpick comes out of the centre of the loaf mostly clean.
If you're making muffins, skip the citrus slices and bake for 45 minutes, or until the tops are golden brown and a toothpick comes out of the centre of the muffin mostly clean.
Allow the bread (or muffins) to cool for 15 minutes in the pan before removing from that pan and transferring to a wire rack to cool.
My Gluten Free Saskatoon Citrus Banana Bread keeps for up to a week refrigerated and also freezes very well.