Ingredients
- 250g plain flour (or self-raising flour, minus the baking powder)
- 100g light brown sugar
- 2.5 tsps baking powder
- 1/5 tsp ground cinnamon
- 125g rapeseed oil
- 4 thoroughly mashed bananas
- 150g blueberries
- Optional topping (blended coconut oil, pecans, sugar and cinnamon)
Method
Preheat oven (on fan setting) to 180 degrees celsius.
Grease loaf tin with coconut butter and cut a rectangle of baking paper that will neatly line the two longest sides and base. Stick baking paper into tin using the coconut butter to stick this in place).
Thoroughly mix the banana, oil, sugar in one large bowl, and the flour, cinnamon and baking powder in another.
Mix the two sets of ingredients together and stir in the blueberries.
Pour batter into lined loaf tin. Sprinkle the topping lightly over the top, and add to oven.
Bake for 60 minutes then insert skewer to see if it comes it clean. If it doesn’t continue to cook, testing every 5-10 minutes depending on how clean each skewer looks.
Turn out onto cooling rack once cooked, and remove baking paper once cool enough to touch.