Directions

1

Preheat the oven to 180C (fan forced).

2

Line a bread tin with baking paper.

3

Peel and mash the bananas into a large mixing bowl.

4

Add the blueberries & cinnamon.

5

Sift in the flours.

6

Add 1 cup of almond milk and mix well, add second cup of almond milk and continue to mix - if the mixture seems dry add remaining half a cup. You want a cake batter consistency.

7

Pour into prepared tin and bake for 1 hour, or until skewer comes out clean (if it's still gooey, keep cooking, if it's just purple you've just burst a blueberry).

8

Allow to cool and turn out onto a wire rack.

9

Store in an airtight container for 3-5 days, serve warm once cooked or toasted.