Preheat the oven to 180C/350F. Line a loaf pan with parchment paper, and set aside.
In a large mixing bowl, add your dry ingredients and mix well. Add your wet ingredients, except for your blueberries and mix until just combined. Using a rubber spatula, fold through your blueberries.
Transfer your batter into the loaf pan and top with extra blueberries, if desired. Bake for 45-50 minutes, or until a skewer comes out just clean.
Remove from the oven and let cool in the pan completely, before removing and slicing.
* white sugar or sugar free substitute. Try to avoid using brown sugar, as that makes the loaf sink.** You can substitute this for vegan margarine or coconut oilFor a paleo and low carb banana bread, you can make this flourless banana bread.TO STORE: You can keep it stored at room temperature for up to 3 days or in the refrigerator for up to 7 days. Either way, be sure to keep it covered in a sealed container. TO FREEZE: Place individual slices of the bread in parchment paper, and keep it in a ziplock bag. It will freeze well for up to 6 months.TO THAW: transfer from the freezer to the fridge and let it thaw overnight.