This is one of those throw-it-together, rustic slabs of a cake (or loaf? does it matter?). It's never going to win star baker in the Great British Bake Off and that's the whole point. If it cracks on top and the blueberries burst out, that makes it more beautiful in my eyes. I carve it into warm slices or have a chunk for breakfast with a coffee.
It’s gluten free, dairy free and the whole loaf has only 2 tablespoons of honey in it to sweeten.
The blueberries make it squidgy and moist. Plus they bring a powerful anti-oxidant punch. The bananas are a good source of fibre, potassium and natural sweetness.
- 3 medium bananas – they need to be ripe
- ½ cup blueberries
- 1 cup gluten free self raising flour – I used Dove’s Farm Organic
- ½ cup brown rice flour
- 1 tsp gluten free baking powder
- 2 large organic eggs
- 2 tbsp runny honey
- grated zest of ½ a lemon
- pinch of sea salt
- Heat the oven to 180°c.
- Grease a loaf tin and line it with non-stick baking parchment.
- Mash the bananas with a fork, leaving a few lumps for texture. Mix in the honey, crack in the 2 eggs and stir the mixture together. Add the blueberries.
- In a separate bowl, mix together the 2 flours, baking powder, sea salt and lemon zest.
- Make a well in the centre and pour in the liquid banana-y mixture.
- Stir gently with a wooden spoon until it’s all combined.
- Pour it into the lined loaf tin and bake for 40-45 minutes.
- To test if the cake’s ready, insert a cocktail stick and if it comes out clean, it’s done. If not, leave it 5 minutes longer.
- Take it out of the oven and let it cool for 10 minutes. Then gently tip the cake out of the tin and allow it to cool completely* on a wire rack.
*I can't usually wait that long. I wait till it's almost cool before tucking in.
Check out another easy banana bread recipe here.