We managed to sneak away for a few days without the boys over New Years and spend time with friends in Leigh. Ben went on countless fishing missions, we ate incredible food, inhaled fresh sea air and spotted dolphins on New Years Day - magic. 
I'm feeling motivated - and can I just say - I'm on a roll in the kitchen, look out blog!  
We buy bananas in bulk and keep them on a high rotation: fresh, somewhat speckled and well and truly browned, for various daily uses. Banana bread is a staple in our home. In any given week I could bake a loaf or two, and there is never any left the next day, unless I hide a slice to gently toast and smother in butter for morning tea. 
This recipe is incredible and differs from my usual loaf, which is heavy on ground spices. It is free of gluten, refined sugars and easily substituted to be nut free. Wonderfully light and moist and packed with fresh summer flavours it is the perfect midweek afternoon tea, or breakfast.  


1 cup gluten free flour 
3/4 cup almond meal (or equal amount of additional flour to be nut free)
1 tsp baking powder 
1 tsp baking soda 
1 cup blueberries, fresh or frozen
2 very ripe large bananas
2/3 cup butter, softened 
2/3 cup coconut sugar + 1 tbsp for garnish pre-baking
generous pinch sea salt 
2 large free range eggs
juice and rind of 1 large orange 


Preheat oven to 180°
Line a loaf tin with baking paper and grease the inside edges with a little butter.
In a large mixing bowl add dry ingredients along with blueberries and stir to combine. I find that adding the blueberries at this stage they are evenly distributed through the loaf. In a medium bowl  mash bananas with the back of a fork, or potato masher, add remaining ingredients and stir to combine. Add the banana mixture to the dry mixture and gently fold to combine. Transfer into the prepared loaf, sprinkle with the remaining coconut sugar and place into preheated oven. 
Bake for 1 hour before checking, the loaf should be wonderfully golden on top and a skewer inserted should come out clean. 
Remove from oven and immediately turn onto a wire rack to cool. 
Slice with a serrated bread knife and serve warm, cold or toasted with a little butter. 

Makes 1 large loaf 

Enjoy. x Zoe 


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