• Gluten Free* Banana Blueberry Loaf with Cinnamon Drizzle
    Gluten Free* Banana Blueberry Loaf with Cinnamon Drizzle
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  • Preparation Time 10 minutes
  • Baking Time 55 minutes
  • Makes 12 servings
  • Freezing Excellent
  • Gluten Free* Banana Blueberry Loaf with Cinnamon Drizzle
    Gluten Free* Banana Blueberry Loaf with Cinnamon Drizzle

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Ingredients

  • Batter
  • 1 pkg Robin Hood® Gluten Free Banana Flavoured Quick Bread Mix 
  • 1 cup unflavoured yogurt
  • 2 tbsp vegetable or canola oil
  • 2 eggs
  • 1 tsp ground cinnamon
  • 1 1/2 cups fresh or frozen blueberries
  • Cinnamon Drizzle
  • 1 cup icing sugar
  • 1/2 tsp ground cinnamon
  • 1 to 2 tbsp milk

Serving Size: 12 servings

Next

Directions

Serving Size: 12 servings

  • 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.
Finish

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