🍞🫐 Adaptogenic Blueberry Banana Bread 🍞🫐A bright, glorious and fluffy banana bread, boosted with ashwagandha, maca, mesquite, marshmallow root, hemp, burdock and more. Most of these roots have a high concentration of protein, AND are great prebiotics that are great to cook with, since they are 1. gut-loving (with lots of benefits) and medicinal roots that actually taste delicious!! Recipe by our dear Sarah of @sculptedkitchen BANANA BLUEBERRY BREAD🍞🫐🦋 2 flax eggs (1 tbsp of chia/flax meal with 8 tbsp of water) 1 cup of coconut sugar or granulated sugar 3/4 cup of mashed banana (about 1 1/2 1/2 cup of coconut oil, melted 1/2 cup plus 1 tablespoon of plant based milk 2 cups of all purpose flour (or GF flour mix) 2 tsp of baking soda 1 tbsp of @animamundiherbals QI Protein Powder A dash of salt 3/4 cup of blueberries (tossed with 1 tbsp of flour) FROSTING 1 can of whipped Coconut Cream 2 1/2 cups (I know!!) of icing sugar (optional!!)** 1 tbsp of wild blueberry juice (I blended 2 cups of wild blueberries + sieved the liquid) 1 tsp of @animamundiherbals Black Elderberry Syrup 1 tbsp of @animamundiherbals Coconut Cream Powder 1 tsp of @animamundiherbals Butterfly Pea Powder 🌜*Another awesome option I’ve used instead of icing sugar, is vegan cream cheese. You blend it with a little maple syrup, butterfly pea powder, and some coconut cream and it’s delicious. It would have to stay refrigerated 🌛✨ METHOD: Preheat your oven to 350F. Prepare 3 mini loaf pans. (I just added it all into one bowl tbh) Add all your wet ingredients and mix well. Add your dry ingredients and stir until just combined. Fold in your blueberries carefully. Bake for 75 minutes for a loaf pan. Watch carefully and check towards the end to see if it’s cooked. FROSTING Whip your coconut cream with your hand held blender Add the rest of your ingredients. Keep in the fridge until ready to use.Spread the frosting across your cooled banana breadGarnish with berries and flowers! Enjoy!