Cakes For the lunchbox Real Food

Blueberry Banana & Coconut Loaf

Banana, blueberry & coconut loaf

I often advise my clients to plan their meals ahead. I find that this eliminates stress and is likely to result in better eating choices. For me Sundays are the day to do this. I like to get a head start, think and prepare for our weekly meals, I’m a creature of habit I guess. This may involve baking a few main meals that I freeze for later in the week or planning and shopping for our weekly meals. On Sundays, I usually prepare something for the lunchbox, a sweet but clean treat that tastes great, will provide sustenance,  and is lunchbox friendly.

Today I’m experimenting with a Blueberry, Banana and Coconut Loaf. A recipe that I’ve devised using the premise of a traditional Banana Bread recipe.

Don’t let the list of ingredients put you off, this Blueberry, Banana and Coconut Loaf is super easy to make and tastes fabulous. Being gluten free, lactose free, and sugar free also makes it a healthier treat for you enjoyment! I like to slice it up and freeze as individual serves in snap lock bags (which I then recycle for next time).

Banana, Blueberry & Coconut Loaf
Serves 8
A delicious and nutritious loaf - gluten free, lactose free and sugar free!
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
  1. 1 cup GF plain flour
  2. 1/2 cup coconut flour
  3. 1/2 cup shredded coconut
  4. 1 1/2 teaspoon baking soda
  5. 1/2 teaspoon baking powder
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon ground cinnamon
  8. 1/2 teaspoon allspice
  9. 1/2 cup rice malt syrup
  10. 1/4 cup coconut Oil
  11. 3 large eggs, lightly beaten (at room temperature)
  12. 1/2 teaspoon organic vanilla powder
  13. 3 VERY ripe bananas, peeled and mashed
  14. 1/2 cup blueberries
  1. Preheat the fan forced oven to 160 degrees (C).
  2. Lightly oil loaf tin*
  3. In a medium bowl, mix together the flours, coconut, baking soda, baking powder, salt, cinnamon and allspice.
  4. In a large bowl, beat the rice malt syrup, coconut oil, eggs and vanilla until just blended. Stir in the mashed bananas and blueberries. Add the dry ingredients and stir until just until combined.
  5. Pour the batter into the prepared loaf pan, place in the oven, and bake until a cake tester inserted in the center of the loaf comes out clean - about 50 mins. **
  6. Cool for 15 minutes before removing the loaf from the pan and transferring to a wire rack to cool completely
  1. * I used my new ceramic coated loaf tin for this recipe and didn't feel the need to paper line the tin - do so if you feel it is required.
  2. ** My oven has this uncanny knack of distributing heat un-evenly so I always turn by tin about half way into the cooking cycle
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