Blueberry and Banana Muffin Cake.




    • 1 3/4 cups of wholewheat
    • Or plain flour.
    • 1/4 cup potato starch.
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1 tsp ginger optional
    • 3/4 cup soft brown sugar.

    Wet ingredients.

    • 1 cup plant milk
    • 1/4 cup + 1 tbsp oil
    • 1 tbsp white vinegar
    • 1 tsp vanilla extract

    3 ripe bananas mashed

      1 full cup of blueberries.



          Preheat your oven to 190 C

          • Sift all the dry ingredients into
          • A large mixing bowl.

          Mash your bananas in a separate bowl and leave to one side for the moment.

            In a jug combine plant milk and vinegar. I like to leave this mix for five minutes until the milk has curdled before adding the rest of the wet ingredients.

            • When the milk has curdled add oil and vanilla essence and give it a quick whisk.
            • Now add your mashed banana to the dry mix. Pour over your wet mix and toss in your blueberries.

            I like to stir by hand, as you don’t want to over mix it. Just enough to blend all the ingredients into a nice batter

            • Pour your batter into your lined loaf tin (see notes).
              Pop into the oven and bake for 50 minutes to an hour.
              Sounds like a long time, but its a fruity mix and so worth the wait.
              Test with a tooth pick at the end of cooking to ensure it comes out clean.


            I use a 7 x 5 in loaf tin for this recipe