Banana, Blueberry & Almond Ring Loaf

This recipe is based on my long serving and trusty banana cake recipe.
I had two bananas that were looking a bit sorry (overripe) and a handful of blueberries that needed using up. I fancied adding a little bit of extra flavour and texture so substituted some of the flour for ground almonds.

I made it for pudding and served it with vanilla ice-cream. It would also be tasty with custard or crème fraîche. It stays good in an airtight container for about 4 days and is delicious cold with a cup of tea!
This was a big success with the adults and big kids - even Marco Baby loved it!

Banana, Blueberry & Almond Ring Loaf Recipe
Serves 6-8

Ingredients:
7g/2oz butter
57g/2oz unrefined sugar
198g/7oz plain flour
28g/1oz ground almonds
2 tsp baking powder
2 medium sized bananas cut into large chunks
2 large eggs
85g/3oz blueberries

Method:
1. Preheat the oven to 180°C/356F/Gas Mark 4.
2. Grease & flour a ring cake tin (I love my silicone one).
3. In a food processor or mixer, blend together the butter and sugar until smooth.
4. Add both bananas, flour, baking powder and eggs. Mix until smooth.
5. Pour into your cake tin/mould and even out with a spoon. Sprinkle over the blueberries evenly and gently push them into the cake mix so they are submerged.
6. Bake for approx 30-15 minutes until a skewer comes out clean.
7. Turn out onto a cooling rack and allow to cool for 10 minutes.
8. Serve hot or cold. Today I served mine hot with Cornish clotted cream ice cream.