A while back I posted a recipe for a paleo chocolate banana loaf that was very popular with readers, and since then I have been wanting to (and it’s not often that I say this) make a non-chocolatey version with blueberries. I’m rather pleased with the results!
This banana and blueberry loaf is moist and deliciously perfect to snack on. It also happens to be free from gluten, dairy and refined sugar if you’re looking for a wholesome bake. I love the addition of the blueberries which add extra flavour and goodness, and look beautiful dotted in the loaf as you slice through it.
As for the tahini honey drizzle – well I could eat it by the spoonful, and it adds a lovely touch of sweet decadence to the loaf. It’s also delicious on other things – pancakes, oats and fruit to name a few. Happy baking!
BLUEBERRY, BANANA AND LEMON LOAF WITH TAHINI DRIZZLE
For the loaf:
- 125ml (½ cup) coconut flour
- 60ml (¼ cup) almond flour
- 5ml (1 tsp) baking powder
- 5ml (1 tsp) bicarb
- 1.25ml (¼ tsp) salt
- 125ml (½ cup) blueberries
- 500g ripe peeled bananas
- 4 large eggs
- 60ml (¼ cup) coconut oil, melted
- 5ml (1 tsp) vanilla extract
- 10ml (2 tsp) finely grated lemon zest
- 60ml (¼ cup) fresh lemon juice
For the drizzle:
- 80ml (⅓ cup) tahini
- 45ml (3 tbsp) honey
- 15ml (1 tbsp) warm water
1.) Preheat your oven to 180ºC. Grease and line a 23cm loaf tin.
2.) Place the coconut flour, almond flour, baking powder, bicarb, salt and blueberries in a bowl and mix. Set aside.
3.) Place the bananas in a separate bowl and mash well. Add the eggs, coconut oil, vanilla extract, lemon zest and lemon juice and whisk to combine. Add the dry ingredients to the wet ingredients and fold in.
4.) Pour the batter into the prepared tin and bake for 55 minutes or until an inserted skewer comes out clean. Leave to cool.
5.) To make the drizzle place the the tahini and honey in a small bowl. Whisk with a fork until combined. Add the warm water and whisk again until smooth. Pour the drizzle over the cooled loaf, slice and serve.