There’s something calming about baking.   Maybe it’s because you naturally slow down, or the rhythm of mixing and the magic of creating something delicious from scratch – like this yummy banana blueberry loaf.  

Whatever it is, in these difficult times, baking is something I like to do to relax and unwind.  In a way, it’s almost a type of mindfulness. You’re paying full attention to the experience of measuring, mixing and noticing taste and smell of what you’re making.   The tasting bit is probably the best!

When the team at Sujon asked if I’d like to create a recipe with their blueberries, of course I said yes please! Sujon frozen blueberries are top quality. They source their blueberries from British Columbia in Canada, and they are consistently delicious, sweet and juicy!    Blueberries are rich in antioxidants and also provide some vitamin C, vitamin E and dietary fibre.  I have a huge supply of overripe bananas in the freezer so I put these to use, along with frozen blueberries from Sujon to make this delicious banana and blueberry loaf. 

The Sujon blueberry packaging has also had an upgrade.  They now come in a stand up pouch with a convenient reclosable zip and the best part is that it’s recyclable.  

This loaf uses a mix of coconut flour and wholegrain flour which make it moist and also a source of dietary fibre.  Fibre is important for our gut heath. This banana blueberry loaf is one of those recipes which is hard to get wrong – you simply mix everything together and pop it in the oven.  Now that’s my kind of recipe.

This post was sponsored by Sujon Berries