Gluten Free* Banana Blueberry Loaf with Cinnamon Drizzle

September 21, 2015 Robin Hood® Baking

GF_BananaBlueberryLoaf

Change up the classic banana loaf by adding blueberries topped with a cinnamon drizzle. And did we mention it’s gluten-free?

12

— Batter
1 pkg (396 g) Robin Hood® Gluten Free Banana Flavoured Quick Bread Mix
1 cup (250 mL) unflavoured yogurt
2 tbsp (30 mL) Crisco® Vegetable or Canola oil
2 eggs
1 tsp (5 mL) ground cinnamon
1 ½ cups (375 mL) fresh or frozen blueberries
— Cinnamon Drizzle
1 cup (250 mL) icing sugar
½ tsp (2 mL) ground cinnamon
1 to 2 tbsp (15 to 30 mL) milk
— Tools:
8 ½” x 4 ½” (22.6 cm x 11.4 cm) loaf pan, parchment paper, small mixing bowl, large mixing bowl, wooden spoon, liquid measuring cup, dry measuring cups, measuring spoons, wire cooling rack

Preheat oven to 375°F (190°C). Grease and line a 8 ½” x 4 ½” (22.6 cm x 11.4 cm) loaf pan with parchment paper, overlapping the two longer sides for easy removal.

Combine quick bread mix, yogurt, oil, eggs and cinnamon in large mixing bowl. Stir until just combined. Add blueberries. Pour batter into prepared pan.

Bake in preheated oven 50 to 55 minutes or until a toothpick inserted in center of cake comes out clean.

Cool in pan on wire cooling rack 20 minutes. Remove from pan and continue cooling on wire cooling rack.

Cinnamon Glaze: combine icing sugar and cinnamon in a small bowl. Add milk and stir well. Adjust amount of milk if desired. Using a spoon, drizzle glaze over cold cake. Store loosely covered at room temperature.

*Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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