Step 1

Preheat oven to 325 °F (163 °C) and grease a 9x5-inch loaf pan with coconut oil spray, or similar.

Step 2

In a large bowl, whisk together coconut oil, maple syrup, eggs, bananas, almond milk, and vanilla extract.

Step 3

Add the baking soda, cinnamon, and whole wheat flour to another large bowl and scoop out two tablespoons of the dry mixture and put into a small bowl to toss the blueberries in. Gently fold together dry and wet ingredients until batter forms then pour the blueberries and extra flour into the batter and gently fold in.

Step 4

Pour batter into prepared loaf pan and gently tap it against the countertop to let air bubbles escape and to smooth out the top.

Step 5

Bake in the middle rack in the oven for 60 minutes, or until a toothpick inserted into the center comes out clean.

Step 6

Let cool in pan for 10 minutes before placing on a wire rack to cool completely.

Step 7

Slice and put in an airtight container for up to one week in the fridge.