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Preheat the oven to 350 °F (180 °C)
Line 10" x 4 ½" loaf tin with baking paper.
Mix 2 tablespoons of ground flaxseed with water and set aside to thicken.
Peel and mash the bananas with a fork and set aside.
In a large bowl whisk together ground almonds, sorghum flour, brown rice flour, tapioca flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt and set aside.
In a different bowl whisk gelled flax eggs, olive oil, apple cider vinegar and maple syrup or milk if using.
Add the wet mix together with the mashed bananas to the dry mix and mix until combined. You should have thick bread mix.
Fold in blueberries.
Spoon into your lined tin and level the surface.
Bake for about 45 minutes or until a cocktail stick comes out almost clean. Will be slightly sticky.
Remove from the oven and leave to cool down.
If you'd love to decorate it top with whipped plant-based cream, blueberries, flaked coconut and edible flowers.