Banana & Blueberry Cake

The great thing about baking goodies like this one is that not only is it a paleo and gluten free recipe but it tastes absolutely divine. It’s a beautifully light, moist and fluffy cake and will go down a treat with a nice hot cup of tea. I recently shared this one with my work colleagues and was delighted when they went in for seconds and complimented it, so wait no  longer, here is the recipe, I hope you enjoy it:

What you’ll need:

-4 bananas

-3 eggs

-100g blueberries

-1tsp vanilla extract

-60ml melted coconut oil

-200g ground almonds

-100 ground hazelnuts

-1tsp gluten free baking powder

-1tsp cinnamon

-3tbsp honey

How to make:

Pre-heat your oven to 170 fan

Using soft, if not slightly over-ripe bananas and mash them up using the back of a fork in a large mixing bowl. Add in the melted coconut oil, vanilla, honey and eggs and mix well until all the ingredients are combined and the eggs are creamy. Then, in a separate mixing bowl add in the ground almonds, ground hazelnuts, cinnamon and baking powder and give it a mix. Simply pour the dry ingredients into the large mixing bowl with the banana mix and give it a really good mix. After all mixed, add in the blueberries and lightly mix those in. Line a loaf tin or a Perspex dish with some parchment paper then pour the mixture in. Times will vary depending on which baking tin you use. If using the loaf it will need about 50 minutes to fully bake all the way through, the Perspex dish will take around 20 minutes. Keep an eye on the bake, cook until golden brown on top and when sticking in a sharp knife it should come out clean (if still a wet mixture on the knife then allow to bake for a bit longer). 

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