Name: Mini banana and blueberry loaves
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: 125 gram butter, at room temperature; 3/4 cup (165g) caster sugar; 1 teaspoon 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 teaspoon bicarbonate of soda; 1 teaspoon xanthan gum; 1/2 cup fresh or frozen blueberries; Lemon icing; 1 cup (160g) gluten-free icing sugar mixture; 1 tablespoon lemon juice

Mini banana and blueberry loaves

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Serves 8

Prep

20M

Cook

40M

Total

Ingredients

125 gram butter, at room temperature

3/4 cup (165g) caster sugar

1 teaspoon 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 teaspoon bicarbonate of soda

1 teaspoon xanthan gum

1/2 cup fresh or frozen blueberries

Lemon icing

1 cup (160g) gluten-free icing sugar mixture

1 tablespoon lemon juice

Method

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.

Mini loaf pans are available from major kitchen outlets, most supermarkets and department stores. If unavailable, you can use two 7 x 13cm loaf pans (bake about 35 minutes), or one 11 x 21cm loaf pan (bake about 45 minutes).
Note

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