INGREDIENTS

• 4 ripe bananas (400 g of flesh)
• 75 g blueberries
• 150 g peeled almonds
• 50 g liquid coconut oil
• 2 eggs (large)
• 50 g agave syrup
• 75 g wholemeal spelled flour
• 75 g buckwheat flour
• 1 sachet of baking powder
• 1 pinch of salt

Also needed:

• Loaf tin (29 x 10 x 7 cm)
• Liquid coconut oil for greasing

HOW TO MAKE IT

1. Pre-heat the oven to 180 °C top/bottom heat (160 °C fan) Grease the loaf tin with a few drops of coconut oil.
2. Peel the bananas and break into rough pieces. Wash the blueberries and leave to dry on a tea towel.
3. Put the almonds in to the blender and finely grind for 5 seconds using the pulse function.
4. Remove the lid and add the ingredients to the blender in the following order: banana pieces, coconut oil, eggs, agave syrup, wholewheat spelled flour, buckwheat flour, baking powder and salt.
5. Close the blender and activate the ice cream program. 20 and 10 seconds before the end of the mixing time, briefly interrupt the program by pressing the power button and press it again to continue.
6. After the end of the mixing process, remove the lid. Briefly stir the dough with a dough scraper and put into the loaf tin. Scatter the blueberries evenly over the dough. Lightly press the berries into the dough with the back of a tablespoon.
7. Bake the banana bread in the hot oven on the middle shelf for approx. 45 minutes, until golden brown. Take out, allow to cool briefly, carefully turn on to a cooling rack and allow to cool completely.
8. The bread tastes great on its own, with a sweet spread or cut into pieces, for example with whipped cream and fresh berries as a dessert.

Top tip:

Instead of blueberries, all other types of berries refine the taste of the banana bread.