Banana and Blueberry Loaf with Walnut Streusel

Edging closer to banana cake than to banana bread, this fluffy, tender gluten-free loaf should be on your early Autumn baking list! The Great British Baking Season is back

Hi lovely people, happy Sunday!

How have you been? I have to confess that I haven’t had a chance to watch ANY of The Great British Bake Off yet this year. Have you? Sometimes I wonder if life will ever be less bonkers or if maybe, just instead, I’ll get better at handling the bonkers? I love to be busy and to say yes and to feel like a productive, achieving human and yet I forever feel like I have just a bit too much going on. I’m not sure what that says about me, but it’s probably something to unpack on another day. I’d wager I’m not alone either…

This newsletter has been taking the hit which I am very mad at myself for. I struggle sometimes to find the words and then I build them up in my head because I want them to be perfect and I really care and then I over analyse and then I procrastinate. But, in the words of Adele, ‘I hope I learn to get over myyyself’, because it’s baking season! And the first weekend of October already!! And on the way to go and have a roast with friends, I have officially admitted to myself that Autumn is well and truly here.

I have somehow managed to shrink my second wool jumper of the season (actually my husband shrunk the first one but I’m trying not to dwell) and my mum bought me a sensational wicker pumpkin that has found its way next to the fireplace, so if that also doesn’t say it’s Autumn I don’t know what will.

(A side note that if anybody has any tips on how to un-shrink a wool jumper, please do leave a comment and I will love you forever. TikTok says soaking in warm water and conditioner works, should I believe it??)

She’s so tender!

Back to the bake

When Autumn rolls I find myself wanting to get in the kitchen and to bake more than ever, whether I’ve managed to catch a few minutes of The Great British Bake Off challenges or not. This Banana and Blueberry Loaf with Walnut Streusel is a great snacking cake, it couldn’t be easier to make and really couldn’t be more delicious. It’s a loaf for the very last of the blueberries and the very beginning of (if you’re anything like me) a joyful and full baking season!

A serious wedge of cake on the right…

And finally, since we last spoke

I taught another gluten-free baking class at The Community Kitchen in Brighton. As always it was a total joy - my heart bursts every time seeing familiar faces and setting eyes on new ones. It’s so lovely getting to know you and spending a sweet 4 hours on a Sunday baking together! I’m totally chuffed to say my gluten-free pastry class has sold out in November too, but there will be more classes and tickets available in the new year, so please do keep an eye if you’re interested here!

Lots of love, Emma x

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Banana and Blueberry Loaf with Walnut Streusel - the recipe

Serves 10
1 hour

Edging closer to banana cake than to banana bread, this fluffy, tender loaf is studded with sweet and tart blueberries and topped with a delightful and nutty walnut streusel. Don’t be thrown by the ground coriander - it simply makes the blueberries taste more like blueberries and totally elevates the flavour. A tip I learnt from reading Niki Segnit’s ‘Flavour Thesaurus - you have to try it!

Banana And Blueberry Loaf With Walnut Streusel

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3 medium eggs
120g light brown sugar
115g light olive oil
3 ripe bananas (roughly 300g)
2 tablespoons Greek yogurt, lactose free if needed
1 teaspoon vanilla extract
250g gluten-free plain flour blend
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon xanthan gum
½ teaspoon ground coriander
½ teaspoon fine sea salt
150g blueberries

For the walnut streusel:
50g walnuts, finely chopped
2 tablespoons gluten-free plain flour blend
2 tablespoons light brown sugar
1 tablespoon light olive oil
¼ teaspoon fine sea salt

1. Preheat the oven to 180°C, 160°C fan and grease a medium/2lb loaf tin.

2. Crack the eggs into a large mixing bowl, or into the bowl of a stand mixer and sprinkle over the light brown sugar. Using an electric hand-held whisk, or the whisk attachment on your stand mixer, whisk them together for 4-5 minutes, or until well combined, light in colour and a spoonful of batter falls in ribbons on the surface. Slowly stream in the oil, continuing to whisk, until smooth and combined.

3. Peel the bananas and add them to a separate bowl. Give them a rough mash, then stir through the yogurt and vanilla extract.

4. In a third bowl, combine the flour, baking powder, baking soda, xanthan gum, ground coriander and salt. Sift the dry ingredients over the eggs and sugar mixture and then add the mashed bananas. Stir to combine, until no streaks of flour remain.

5. Pour ⅓ of the batter into the prepared tin and sprinkle over ⅓ of the blueberries. Repeat twice more - a layer of batter and then blueberries, finishing with a layer of blueberries.

6. To make the walnut streusel, combine all of the ingredients in a bowl. Sprinkle the streusel all over the top of the loaf, then bake for 45-50 minutes, or until golden, risen and an inserted skewer comes out clean. Allow to cool in the tin for a few minutes, then turn out onto a wire rack to cool completely.

A quick note on FODMAPs for fellow sensitive gut owners — Ripe bananas are higher FODMAP according to Monash, though split between 10 servings, this banana loaf should be within limits. You can also absolutely use firm bananas, just expect slightly bigger banana lumps as they’re harder to mash and a more subtle banana flavour! As always, please adapt to suit you

Need the recipe to be nut free? — Make a sunflower seed streusel, sprinkling it over the loaf just before baking also

Need it to be dairy free? — Simply use dairy-free yogurt

If by chance you have any leftover blueberries and are looking for another recipe! Just popping this previous post for Blueberry Pavlova with Yogurt Cream here.