Put all dry ingredients in a bowl and stir until there are no clumps.
Process all wet ingredients (except the blueberries) in a food processor or blender and pour the mixture into the dry ingredients. Stir with a whisk. Now fold in the blueberries.
Line a loaf pan with parchment paper. My pan measures 8 x 4 x 2.5 inches. Spoon the mixture into the loaf pan.
Bake in the oven at 356 degrees F (180 degrees C) for about 40 minutes. The blueberry banana bread is ready when a toothpick comes out almost clean (don't overcook it). Let it cool in the fridge.
For the maqui berry frosting: Put the Erythritol in your food processor or coffee grinder and mix until it's very fine like icing sugar. Use a whisk to mix it in a small bowl with the plant-based milk, the lime/lemon juice, and the Maqui berry powder. If the frosting is too thick add more milk or lime/lemon juice. If it's too thin add more Erythritol. Spread the frosting on the bread and put it in the fridge until the frosting is hard. Enjoy!
Simply process oats (regular oats or gluten-free oats) in your dry blender or food processor to make oat flour.
Instead of almond flour (100% ground almonds), you can use any other finely ground nuts/seeds of choice. For example ground hazelnuts, ground hemp seeds, etc. I don't recommend coconut flour (as it absorbs a lot of moisture and the fat content is low). Shredded unsweetened coconut is a better option since it has almost the same fat content as ground almonds which makes the bread moist and fluffy.
Instead of canned coconut milk, you can use any other plant-based milk or cream (the higher the fat content the better will be the taste). Homemade cashew milk or almond milk etc. works too (don't use too much water though).
Nutrition facts are for one piece of the bread if you cut the loaf into 10 pieces.