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03 Dec, 2020

Banana Bread with Blackberry and Apple Compote

Our infamous banana bread topped with delicious, seasonal ingredients. The tangy blackberries combined the warm spice of cinnamon is the only thing that will make you want to jump out of bed on these cold, wintery mornings.



  • 2 ripe bananas
  • 50g Biona sunflower spread or butter
  • 50ml rapeseed oil
  • 60ml Date or Maple syrup
  • 2 eggs, beaten
  • 180g self-raising GF flour
  • ½ tsp bicarbonate of soda
  • Pinch Malden salt

For the blackberry compote:

  • 1 apple, peeled, cored and diced
  • 100g blackberries
  • 1 tsp maple syrup
  • Pinch ground cinnamon
  • 30ml water

For the toppings:

  • 4 tbsp coconut yogurt
  • 100g blackberries
  • 1 tbsp bee pollen


  1. Pre-heat the oven to 180 degrees.
  2. Mash the bananas in a large mixing bowl. Add in the butter and oil, and combine well with the bananas. Add in the date syrup and combine. Then whisk the eggs in a separate bowl and add them in. Fold through all the dry ingredients.
  3. Tip the mixture into a lined loaf tin or distribute into 6 large muffin cases. Cook in the oven for 30-40 minutes or until cooked throughout. Leave to cool for 20 minutes or so before slicing.
  4. While the bread is cooking make the compote. Place the apple, blackberries, maple syrup, cinnamon and water in a small saucepan and bring to a simmer on a low heat. Then simmer for 15 minutes or so until the apples and blackberries have completely softened. Leave to cool.
  5. Once the banana bread is cooled and sliced, top with coconut yogurt, compote, a few fresh blackberries and bee pollen.