Blueberry Hummingbird Loaf
"Hummingbird and blueberry loaf! Summer and comfort food in every mouthful 😊. We're currently in Melbourne for my book picnic and Christmas festivities. Looking forward to some time out to wrap up this year!"
-- @rainbownourishments


Prep time 10mins
Cook time 45mins
Serves or Makes: 1 (8-inch) loaf


  • 1 cup white spelt flour
  • 1 cup buckwheat flour
  • 1/ 2 cup coconut sugar
  • 1/ 4 cup dessicated coconut
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • pinch kosher salt
  • 2 medium bananas
  • 3/ 4 cup chopped pineapple, fresh or canned
  • 2/ 3 cup almond milk, or other non-dairy milk
  • 1/ 4 cup almond butter
  • 3/ 4 cup blueberries, fresh or frozen
  • 1 cup coconut yogurt, optional for topping
  • 1/ 2 cup blueberries, fresh, for topping


  • Step 1

    Preheat the oven to 350ºF. Line an 8-inch long loaf tin with parchment paper. Set aside.

  • Step 2

    In a large mixing bowl, mix the flours, sugar, coconut, baking powder, cinnamon and salt.

  • Step 3

    Puree the banana and pineapple. Pour into the bowl of flour, with the milk, almond butter and 3/4 cup blueberries. Mix until combined.

  • Step 4

    Pour batter into prepared pan. Bake for 40-50 minutes, until skewer inserted in the center comes out with only a few crumbs attached. Let cool 5 minutes in the pan, then remove and let cool completely on a wire rack.

  • Step 5

    Add toppings if using.