85g gluten-free, wheat-free oats, plus extra for sprinkling
pinch of salt
1/2 tsp ground cinnamon
3 bananas, mashed
4 tbsp milk
2 cooked or canned pear halves, diced
10g demerara sugar, for sprinkling
Preheat the oven to 180oC / 350oF / Gas mark 4
Cream the sugar and butter in a bowl. Add the eggs and vanilla essence slowly.
In a separate bowl, mix together the flour, baking powder, bicarbonate of soda, xanthan gum, oats, salt and cinnamon, then add to the egg mixture. Add the mashed banana and milk and mix well until combined.
Spoon half of the mixture into the prepared loaf tin and then sprinkle with the diced pear and two thirds of the blueberries. Spoon the remaining sponge mixture on top. Scatter over the remaining blueberries, the oats and the demerara sugar.
Bake in the preheated oven for 55 minutes - 1 hr or until a skewer inserted comes out clean. Remove from the oven and leave to cool in the tin.