Banana and Blackberry Bread

Banana Blackberry loaf

Banana Blackberry Loaf

Recipe from Guilt-Free Snacks by Luke Hines, Published by Plum, RRP $26.99, Photography by Rob Palmer and Mark Roper

It is almost 10 years since I filmed My Kitchen Rules! For those who are just catching up, I was a finalist in season 4, and one of the first recipes I practised before going on the show was banana bread. I feel like this loaf is 10 years in the making – and it is by far my best yet.

Please note: Flax or chia eggs aren’t a suitable substitute for eggs in this recipe.


  • 3 large overripe bananas
  • 4 large eggs
  • 125 ml (1⁄2 cup) maple syrup, honey, coconut nectar, or monk fruit syrup for low carb, plus extra for brushing (optional)
  • 3 tablespoons melted coconut oil
  • 100 g (3⁄4 cup) coconut flour
  • 3 tablespoons arrowroot or tapioca flour
  • 2 teaspoons gluten-free baking powder
  • 1 teaspoon vanilla bean paste or powder
  • 1⁄2 teaspoon sea salt
  • 135 g (1 heaped cup) blackberries


1. Preheat the oven to 180°C and grease and line the base and sides of a 20 cm × 8 cm loaf tin with baking paper. (I find using a smaller tin gives you a taller loaf.)

2. Mash two bananas in a large bowl, add the eggs and use a whisk to continue to mash and combine well. Add the sweetener and coconut oil and mix with a spoon until incorporated. Add the coconut flour, arrowroot or tapioca flour, baking powder, vanilla and salt and mix well to form a thick, chunky batter. Carefully fold in most of the blackberries, ensuring they stay whole and don’t get mashed up; reserve a small handful for the top.

3. Pour the banana mixture into the prepared loaf tin and smooth the top with the back of the spoon. Slice the remaining banana in half lengthways and lightly press into the batter, then scatter over the reserved blackberries and lightly press them into the batter. Bake for 35–45 minutes, or until the bread is golden brown on top and a skewer inserted in the centre comes out mostly clean. Cool in the tin for 10 minutes. Brush or drizzle with extra sweetener if you like, then turn out onto a chopping board and slice. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.