- 3 medium bananas
- 1 cup almond milk
- 1 lemon, juice and zest
- 1/ 3 cup coconut oil
- 1 1/ 2 tablespoons maple syrup
- 2 tablespoons almond butter
- 2 teaspoons vanilla extract
- 1 1/ 2 cups minus 1 tablespoon wholemeal spelt flour
- 1 cup plus 3 tablespoons rolled oats
- 1/ 2 cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 tablespoons chia seeds
- 1 cup blueberries
Preheat oven to 350ºF. Line a 2 pound loaf pan with parchment paper.
Place wet ingredients into a food processor and pulse a few times until fully combined. Next, add the dry ingredients to the food processor and process for about 30 seconds or more until all of the ingredients are combined fully. Pour batter into prepared pan. Put blueberries on top of the cake mixture then gently swirl them into the mixture with a spoon.
Bake for 50 minutes. After 30 minutes, check the top of the cake to make sure it is not turning brown too quickly. If it is, place a piece of foil over the top of the cake whilst it cooks for the remaining 20 minutes. Check it is cooked by inserting a skewer into the cake and ensuring it comes out clean. If not, cook for another 5 or more minutes until properly cooked.
Remove from the oven and allow to cool for about 20 minutes. Carefully lift the ends of the parchment paper to take loaf out of pan and rest it on a rack to cool for another 30 minutes.
Cut the loaf into 10-12 equal slices and serve. Store wrapped in parchment paper or kitchen roll, in an airtight container on the counter top for up to 2 days or in the fridge for longer.