Deliciously wholesome blueberry banana bread

Jacqueline Alwill

Brown Paper Nutrition

Whipped this up quickly before the fam woke one morning this week and it was delicious snuck in the school lunchbox! I used frozen blueberries, you can swap for whatever berries are handy if you don’t have blue of course. If gluten free is your option, I find a 50/50 ratio of buckwheat to brown rice flour works really well.


Makes 1 loaf to serve 8-10


4 small bananas, peeled

1/2 cup extra virgin olive oil, melted coconut oil or butter

2 eggs

1/3 cup coconut sugar

2 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 cup coconut or regular milk

2 cups spelt flour

1 cup frozen blueberries

Heat oven to 180C conventional and line a 12x20cm loaf tin with greaseproof paper. In a bench top mixer combine oil, eggs, sugar, baking powder, cinnamon, milk and bananas and beat until creamy. If doing this by hand, mash bananas well then add the remaining ingredients and whisk until creamy. Add spelt flour and mix. Gently fold through blueberries. Pour into loaf tin and place in oven to cook for 40-50 minutes or until a skewer comes out clean when inserted into the middle. Place on rack to cool in tin for 20 minutes, then remove tin and cool completely – if you can wait that is, pretty delicious when it’s warm!!!!