It’s autumn here in Australia and as the weather starts to cool down, I start to crave comfort foods. Banana bread is a family favourite and I think it definitely fits into the comfort food category. This version has a moist, sweet, cake-like texture. The addition of plump juicy blueberries not only adds a wonderful berry flavour, but they also add even more moisture to this bread, without making it soggy. I’ve toasted the shredded coconut in this recipe, as it gives it a richer, nuttier flavour. I tried freezing a few slices and I’m happy to say it freezes, and defrosts, well.
This bread is very easy to make. Just whisk the dry into the wet ingredients, fold through the blueberries and shredded coconut, then pour the batter into a loaf pan and bake. And that’s it…you’re done!
For accurate cup measurements, I sift the potato starch before measuring to make sure there are no lumps/clumps. All cup measurements are firmly packed.
60ml (¼ cup) dairy free milk of choice, warmed
½ teaspoon (2.5ml) apple cider vinegar or white vinegar
225g (7.9 ounces or 1 cup) mashed ripe bananas
144g (5.1 ounces or ¾ cup) golden/raw caster sugar or superfine white sugar
60ml (¼ cup) coconut oil, melted (I use this brand)
2 large eggs, at room temperature
64g (3.4 ounces or ¾ cup) superfine white rice flour
44g (1.6 ounces or ¼ cup) potato starch
36g (1.3 ounces or ¼ cup) superfine brown rice flour
32g (1.1 ounces or ¼ cup) tapioca starch
28g (1.0 ounces or ¼ cup) corn starch
1 teaspoon (5ml) baking powder
½ teaspoon (2.5ml) ground cinnamon
¼ teaspoon (1.25ml) bicarbonate of soda (baking soda)
¼ teaspoon (1.25ml) salt
125g (4.4 ounces or approx. 1 cup) fresh blueberries
30g (1.1 ounces or ⅓ cup) shredded coconut, toasted (I use this brand)
Pure icing sugar for dusting over the baked loaf (I use this brand)
Preheat the oven to 160C and grease and line a box sided loaf pan with baking paper or parchment, allowing the sides to overhang by 3cm-4cm. The size of my loaf pan was 23 X 12 X 7cm (9 X 4¾ X 2¾ inches).
While the oven is preheating, I place the shredded coconut into a cake pan and then place it in the oven. You only want it to be lightly golden in colour, so keep an eye on it. Once it’s lovely and golden, tip it into a bowl and allow it to cool.
To make the buttermilk, stir the apple cider vinegar into the warm milk and set aside for about 8-10 minutes. After that time it would have curdled and thickened.
Sift all the dry ingredients together and set aside.
In a bowl, combine the mashed banana and sugar together,
before whisking in the buttermilk, coconut oil and eggs.
Next, add the sifted flours and whisk until combined.
Using a spatula, fold through the blueberries and toasted shredded coconut.
Pour the batter into the prepared pan and bake for approximately 1 hour and 15 minutes, or until a wooden skewer comes out clean.
Allow the bread to cool in the pan for 7 minutes,
before turning out on to a wire rack to cool completely.
Once completely cool, dust the top of the bread with icing sugar.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 325F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8