Prebiotic Blueberry And Banana Tea Cake

This is an easy recipe that packs a punch in terms of fibre content and by using green bananas you’re adding heaps of resistant starch to the mix, making this Prebiotic Blueberry and Banana Tea cake a good source of food for your beneficial gut bacteria.

The added protein powder or almond meal increase the protein content of the cake, slowing down the absorption of sugars.


  • 460g green bananas, peeled and roughly chopped
  • 2 free range eggs
  • 120g maple syrup
  • 120g coconut oil (melted)
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 150g buckwheat flour
  • 50g vanilla protein powder (we like Mirrabooka brand or if dairy-free you can substitute for ground almonds – I haven’t tried hemp protein – it might taste a bit weird)
  • 300g frozen organic blueberries


Step 1: Preheat oven to 170C.

Step 2: Place bananas in a blender or food processor and whizz for a few seconds until mushy.

Step 3: Add eggs, maple syrup, coconut oil, cinnamon, baking powder, buckwheat flour and protein powder or ground almonds and mix well for 10-20 seconds.

Step 4: Pour mixture into a large bowl and gently fold in frozen blueberries (I don’t bother defrosting them).

Step 5: Pour into a medium loaf tin and bake for 50 minutes. Remove from oven and cool for 30 minutes on a wire rack before serving.

This recipe was adapted from the Thermomix Gluten Free and Wheat Free cook book.