BBC is short for Banana Blueberry and Cinnamon. This loaf is a perfect combination of banana, fresh blueberries, and cinnamon and it is topped with deliciously crunchy cinnamon crumble that is super simple to make. The banana flavour is subtle and omg the texture of the loaf: tender, fluffy and it basically melts in your mouth with just the right amount of crumble topping!
Makes: 1 loaf
Ready In: 70 mins
2 large eggs
1 medium banana, mashed
3/4 cup maple syrup
1/3 cup coconut oil, melted
1/2 cup plain yogurt
1 tsp vanilla essence
1 3/4 cups self-raising whole wheat flour
1/4 cup cornflour (or extra flour)
2 tsp ground cinnamon
1 tsp baking powder
Dash of salt
1 cup fresh blueberries
1/2cup rolled oats
2 1/2 tbsp coconut oil, melted
3 tsp brown sugar
1 tsp ground cinnamon
Step 1. Preheat oven to 180C. Grease and or line a loaf tin. Mix all wet ingredients in a bowl.
Step 2. Sprinkle flour, corn flour (or extra flour), cinnamon, baking powder and dash of salt on top and mix together well.
Step 3. Gently fold in blueberries, but do not overmix!
Step 4. For the crumble topping, process the rolled oats in a food processor for about 2 mins until the oats reach a flour-like consistency. Transfer the oats to a bowl and add in the coconut oil, sugar, cinnamon, and a pinch of salt. Stir the mixture together until it becomes crumbly. Set aside.
Step 5. Place batter in a prepared loaf tin and evenly sprinkle with the crumb topping.
Step 6. Bake for 55-60 mins. Cool in the pan for 5 mins, then remove and place on a cooling rack... and then it’s time to enjoy!
Do not to overmix the batter, or you’ll end up with a dense loaf vs a fluffy one. It should keep quite well. Store it in an airtight container to keep it moist for up to 5 days (if it even lasts that long lol) or freeze it for up to three months.
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