Blueberry Banana Cake

Another fabulous use for over-ripe bananas if you need one. And a lovely, one bowl, one mix cake treat to cheer up any afternoon or teatime. All the beauty of a banana cake, studded with juicy berries that pop as you munch. It's an easy winner for everyone.

• 3 ½ Bananas, mashed
• 2 Eggs
• 2 tsp Vanilla extract
• 3 tbsp maple syrup
• 1 tsp baking powder
• ¾ cup rice flour
• ½ cup buckwheat flour
• 1 tbsp yoghurt (coconut or cow depending on preference)
• ½ cup fresh or frozen blueberries

Pour flours, baking powder and a large pinch of sea salt into a mixing bowl and whisk together. In a separate bowl mash the bananas until almost totally smooth, leave a little texture, add the eggs and vanilla and beat together. Pour in the maple syrup and combine. Pour the wet ingredients into the big mixing bowl and fold in to just come together. Add in the blueberries at the end and carefully fold through, the batter will start streaking purple. You don’t want to squash them so be gentle. Pour batter into a lined Loaf tin and sprinkle a few blueberries on top or slices of banana. Bake at 180 for 45 minutes until a skewer comes out clean, and bread is golden brown with a crack forming.