22 May 2013: Banana blueberry cake recipe

I thought I would share the recipe for the banana blueberry cake I made a couple of days ago. It is gluten free, using a mix of rice flour, potato flour, tapioca flour and a small amount of almond flour; it is also dairy free so is suitable for those with a range of intolerances or wishing to avoid particular foods. It is also one of the best banana cakes I have had! Serve it hot or cold - even better with some good cream or spread with the best butter. 3/4 cup brown rice flour (or you can use white rice flour)

1/4 cup potato flour

1/4 cup tapioca flour

1/4 cup almond flour

2 tsp baking powder

1-2 tsp ground cinnamon

1/3 cup coconut oil

3 large bananas

1/2 cup coconut cream

1 tsp vanilla extract

1/3 cup coconut palm sugar

2 eggs

3/4 frozen blueberries

Heat a fan forced oven to 180 degrees C. Line a 4 cup (1 litre) capacity loaf tin with baking paper.

Mix together the flours, baking powder and cinnamon in a large bowl. In a separate bowl mash the bananas and mix through the vanilla, oil and coconut cream. Add the banana mixture to the flour mixture and stir thoroughly until combined.

Beat together the eggs and sugar until thick and creamy (you are aiming to incorporate lots of air to help the cake rise). Add 1/2 of this mix to the cake batter and stir gently until combined. Add the other half and fold through until just mixed through. Stir through frozen blueberries

Pour batter into loaf tin and bake in oven for around 60 mins until golden on top and cooked through when a skewer is inserted into the middle.