• Partnered with
  • Serves 8
  • 20 mins prep
  • 40 mins cook

Mini banana and blueberry loaves

Mini banana and blueberry loaves

Mini banana and blueberry loaves, banana recipe, brought to you by Good Food


Mini banana and blueberry loaves

  • 125 g butter, at room temperature
  • 3/4 cup (165g) caster sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 1 cup mashed banana (approximately 3 medium bananas)
  • 3/4cup (110g) gluten-free self-raising flour
  • 1/2 cup (60g) soy flour
  • 1/4cup (35g) rice flour
  • 1/2 tsp bicarbonate of soda
  • 1 tsp xanthan gum
  • 1/2 cup fresh or frozen blueberries

Lemon icing

  • 1 cup (160g) gluten-free icing sugar mixture
  • 1 tbsp lemon juice


Mini banana and blueberry loaves

  1. Preheat oven to hot, 200°C (180°C fan-forced). Grease and line base and sides of an 8-hole mini loaf pan.
  2. Using an electric mixer, beat butter and sugar until light and fluffy. Add vanilla; beat well. Add eggs, one at a time, beating well after each addition.
  3. Fold through banana. Sift together dry ingredients and add to banana mixture; combine well. Gently stir in blueberries.
  4. Divide mixture between holes of prepared pan. Bake 30-35 minutes, until a skewer inserted into centre comes out clean. Stand in pan 5 minutes before turning onto a wire rack to cool.
  5. To make lemon icing, combine icing sugar and lemon juice in a small bowl.
  6. Drizzle lemon icing over cooled loaves and serve.


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