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Preheat oven to 350ºF. Coat a large bread pan with oil or cooking spray.
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Whisk together the water and ground flax seeds in a large bowl. Let them sit for a few minutes, until the mixture has the consistency of egg whites.
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In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
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Stir the coconut milk, lemon juice, coconut oil, sugar, and bananas into the flax mixture. Slowly stir the dry ingredients into the wet mixture and fold in the blueberries.
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Pour the batter into the loaf pan and place it on a baking sheet. Bake for about an hour or until a toothpick inserted into the center comes out clean; the bread will be dense and moist.
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Cool for 10 minutes in the pan, then carefully remove the loaf from the pan and finish cooling on a rack.
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Store tightly wrapped in the refrigerator or in the freezer for up to 2 months.