Cuisine – Gluten free banana blueberry loaf

This loaf is super yummy. It wraps up easily to make the perfect school lunchbox treat and is also great for afternoon tea.

3 ripe bananas
½ cup soft brown sugar
½ cup white sugar
1 egg
5ml vanilla essence 
1½ cups gluten free flour
1½ cups almond meal
¼ tsp salt
1 tsp cinnamon
½ tsp mixed spice
½ tsp baking powder
½ tsp baking soda
¼ cup coconut oil (melted)
1 tsp vinegar
120ml milk
125g blueberries
75g shaved almonds

Preheat oven to 180°C. Grease and line two loaf tins with baking paper. With a fork, mash the peeled bananas and set aside. In an electric mixer on medium speed, or by hand, whisk together sugar and egg until light and fluffy, add the vanilla. Sift all the dry ingredients into a separate bowl. Add the mashed bananas to the egg mixture, adding the coconut oil, vinegar, and milk, then add the sifted ingredients a small amount at a time until you get a loose batter.  Fold in the blueberries, making sure you don’t crush them. Keep some to decorate the top. Scoop the mixture into the loaf tins, dividing them evenly between the two. Top with a few berries and scatter over flaked almonds as desired. Bake for around 45 minutes until risen and golden brown and an inserted skewer comes out clean. Once out of the oven, leave to cool completely before cutting. The loaves will keep covered in the fridge for up to five days, or you can freeze until needed. These are best reheated in the toaster. The same mixture can also be used to make mini muffins. Yields: 2 small loaves