Gluten Free* Banana Blueberry Loaf with Cinnamon Drizzle Recipe

Name: Gluten Free* Banana Blueberry Loaf with Cinnamon Drizzle
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: serving size: 12 servings
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

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

PREP TIME 10m	COOK TIME 55m	TOTAL TIME 1h5m
YIELD serving size: 12 servings

Instructions

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.

Desserts