There’s something calming about baking. Maybe it’s because you naturally slow down, or the rhythm of mixing and the magic of creating something delicious from scratch – like this yummy banana blueberry loaf.
Whatever it is, in these difficult times, baking is something I like to do to relax and unwind. In a way, it’s almost a type of mindfulness. You’re paying full attention to the experience of measuring, mixing and noticing taste and smell of what you’re making. The tasting bit is probably the best!
When the team at Sujon asked if I’d like to create a recipe with their blueberries, of course I said yes please! Sujon frozen blueberries are top quality. They source their blueberries from British Columbia in Canada, and they are consistently delicious, sweet and juicy! Blueberries are rich in antioxidants and also provide some vitamin C, vitamin E and dietary fibre. I have a huge supply of overripe bananas in the freezer so I put these to use, along with frozen blueberries from Sujon to make this delicious banana and blueberry loaf.
The Sujon blueberry packaging has also had an upgrade. They now come in a stand up pouch with a convenient reclosable zip and the best part is that it’s recyclable.
This loaf uses a mix of coconut flour and wholegrain flour which make it moist and also a source of dietary fibre. Fibre is important for our gut heath. This banana blueberry loaf is one of those recipes which is hard to get wrong – you simply mix everything together and pop it in the oven. Now that’s my kind of recipe.
Banana Blueberry Loaf
- 3ripe bananasmashed
- 1/3cupneutral flavoured oil
- 1/2 cup Greek yoghurt
- 1/2cupcoconut flour
- 3/4cupwholemeal flour
- 2tbspchia seeds
- 1/4cupsugar (or honey or maple syrup)
- 2tsp baking powder
- 2tsp cinnamon
- 1 1/3cupblueberries
Preheat oven to 160 degrees Celcius on fanbake.
Mix together the mashed bananas, eggs, oil and yoghurt in a large bowl. I like to use a stick blender to get it smooth, but you can just whisk it if you don’t have one.
Add the flours, chia seeds, baking powder, cinnamon and sugar and fold into the wet ingredients. Fold through the 1 cup blueberries.
Place into a lined, greased loaf tin. Top with the remaining blueberries.
Cook for 50-60 minutes, or until a skewer comes out clean when inserted to the middle.
This post was sponsored by Sujon Berries