Ingredients

Method

• 280 g wholewheat flour
• 100 g dark brown treacle sugar
• 1 t baking powder
• 1/2 t salt
• 1 1/2 cups ripe banana
• 1 cup blueberries
• 1/3 cup coconut oil
• 2 free-range eggs, lightly beaten
• 1/4 cup buttermilk
• 30 g slivered almonds

Method

Ingredients

Preheat the oven to 180°C.

Grease a 25 cm round cake tin and line the bottom with greaseproof paper. Place the wholewheat flour, dark brown treacle sugar, baking powder and salt in a mixing bowl and whisk.

Mash the ripe banana in another large bowl until smooth, then add the blueberries, coconut oil, lightly beaten free-range eggs and buttermilk. Gently fold until incorporated and pour into the flour mixture before folding again to combine evenly.

Spoon the batter into the prepared cake tin, scatter over the slivered almonds and bake for 50 minutes, or until golden and a skewer inserted comes out clean.

Cool in the tin on a wire rack for 10 minutes before turning out to cool completely.

Cook’s note: Use 2 T macadamia oil and 4 T olive oil instead of coconut oil.