Banana Blueberry Bread
If I had to choose between a fluffy sponge cake and a dense, moist one, I would always choose the latter – especially if it’s banana cake!
I’ve made a banana bread in the past where I used a mixture of banana and avocado in the dough and it turned out to be one of my most popular blog posts! So I thought it’s about time I made another one, a more traditional version without the avocado, but with a little fun twist – a blueberry frosting! Because everyone knows banana and blueberries go exceedingly well together, especially in the form of a cake, cupcakes or muffins.
I created this recipe for Arctic Power Berries using their blueberry powder, my personal favourite out of their berry powder range.
I love using berry powders in things like frosting and to add a gorgeous tint of colour to desserts. Something I can’t always do using fresh or frozen berries as they add too much moisture. By just adding a tablespoon of blueberry powder to the frosting, it instantly gave this banana cake so much more character and personality. The pink/lilacy hue in the frosting definitely makes this cake perfect for a little girl’s (or grown woman’s!) birthday party or any kind of girly celebration like a graduation or a hen party.
The cake itself is flourless made using ground up oats and ground almonds. This combination is becoming my favourite two ingredients in baked goods! I seem to be using this combo in almost all my recipes! They just work so well together and they’re the perfect combination of complex carbs and healthy fats, which is a bonus.
The frosting is a simple mixture of coconut milk, maple syrup and blueberry powder – that’s it!
- 2 cups (233g) oat flour - use gluten-free if allergic/intolerant
- 1 cup (100g) ground almonds
- 1/2 cup (100g) coconut sugar (you can use brown if you prefer)
- 3 tsp baking powder
- 1/2 tsp salt
- 3 ripe bananas, mashed
- 6 tbsp coconut oil, melted
- 4 tbsp milk of choice
- 1 tsp vanilla extrat
- 2 flax eggs - 2 tbsp milled flaxseed + 6 tbsp hot water
- 1 can full fat coconut milk refrigerated overnight
- 1 tbsp maple syrup
- 1 tbsp blueberry powder
- Preheat your oven to 180*C (160*C fan assisted)/ 350*F
- Prepare the flax eggs by mixing the milled flaxseed with the warm water in a small bowl. Leave to set for 10-15 minutes.
- In a large bowl, mix together all the dry ingredients.
- Pour in the coconut oil, milk, vanilla extract and flax eggs. Mix well to combine
- Pour the mixture into a loaf tin covered with parchment paper (I use a 22x12 cm loaf tin)
- Bake for 60-70 minutes.
- While the cake is baking, prepare the frosting - remove the solid part only of the coconut milk and add to a large bowl. Add in the maple syrup and whip for a few minutes until fluffy.
- Fold in the blueberry powder. Place in the fridge and leave to chill until ready to frost.
- Once the cake is baked, leave to cool completely before frosting. If the cake is still warm the frosting will melt!
* This post was commissioned by Arctic Power Berries; however, all opinions are my own.