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Gluten-Free Banana and Blueberry Bread


Mim Gollan, from Adelaide Hills bakery business Four Seeds, shares her recipe for a gluten-free banana bread given extra zing by the addition of fresh blueberries.

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Four Seeds supplies cakes to a number of Adelaide cafes, as well as selling direct to the public via its “mobile retro cupboard” that pops up at events such as the upcoming Bowerbird Bazaar design market at the Adelaide Showground this weekend.

While the recipe for Mim’s popular chocolate brownies remains top secret, she is prepared to share this one for her banana bread, which also features in the SA Country Women’s Association’s Calendar of Cakes cookbook*.

“These small cakes are great to keep on standby in the freezer as a healthy morning tea or for breakfast on the go,” she writes of the recipe.

Gluten-Free Banana and Blueberry Bread

Preparation time: 20 minutes
Baking time: 25 minutes


400g peeled ripe bananas
4 large free-range eggs
¼ cup honey
1 tsp vanilla
1/3 cup olive oil
1 tsp bicarb soda
1 tbl lemon juice
2 ¼ cups almond meal
1/3 cup flaxseed meal
½ tsp ground cinnamon
125g blueberries


Preheat oven to 160C and lightly grease a 12 x friand tray or mini-loaf tray.

Use a fork to mash the banana, then add the egg, honey, vanilla, olive oil, bicarb soda and lemon juice and combine. This step can be done in a food processor or blender – simply combine the ingredients and blitz until smooth.

Transfer the banana mixture to a large mixing bowl and fold through the almond meal, flaxseed meal and cinnamon. Then stir through the blueberries.

Spoon the mixture into the prepared tray and bake for approximately 25 minutes. The cakes will begin to brown and spring back when pressed.

Four Seeds will be selling the Calendar of Cakes cookbook alongside its baked treats at Bowerbird Bazaar.

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