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  • 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

Ingredients

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

Steps

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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