Blueberry and banana bread
Prep: 15 mins
Cook: 60 mins
Serves: 9


  • olive or canola oil spray
  • 4 ripe bananas, peeled
  • 1/4 cup sugar
  • 1/2 cup low-fat milk
  • 2 eggs
  • 1 cup self-raising flour
  • 1 cup wholemeal self-raising flour
  • 1 tsp ground cinnamon
  • 1 cup frozen blueberries


  1. Preheat oven to 220ºC (200ºC fan forced). Spray a 20 x 10cm loaf tin with oil; line base and sides with non-stick baking paper.
  2. Reserve one whole banana for presentation and mash remaining 3 bananas in a large bowl (1½ cups mashed).
  3. Add sugar, milk and eggs and mix with a fork until well combined.
  4. Sift flours and cinnamon on top of banana mixture, returning husks from the sieve to the bowl. Mix ingredients together until just combined, taking care not to over-mix, then gently fold through blueberries.
  5. Spoon mixture into prepared loaf tin and smooth the surface. Slice remaining banana thinly and overlap slices through the centre of the loaf.
  6. Bake for 35-40 minutes then cover with foil and bake for a further 20 minutes. Centre of loaf will remain moist but not wet when tested with a skewer. Allow to cool in tin for 5 minutes then turn onto a wire rack.
  7. Cut into 1 cm slices and toast before serving, if desired.


  • Replace blueberries with raspberries or dried fruit such as figs, cranberries, currants, sultanas, apricots or chopped dates.
  • Substitute a grated apple or pear for one of the mashed bananas to vary the flavour.
Comment: Once completely cooled, place in an airtight container and keep for up to 3 days. Slice and freeze individual pieces in snap lock bags and keep for up to 3 months.

Healthy tip!

Love sweet coffee? Try reducing the amount of sugar you have a quarter of a teaspoon at a time to trick your taste buds!

More tips

Nutrition Information

per serve per 100g
Energy 937 kJ 729 kJ
Protein 6 g 5 g
Fat, total 3 g 2 g
— saturated 0.7 g 0.5 g
Carbohydrate 42 g 32 g
— sugars 18 g 14 g
Sodium 228 mg 177 mg
Fibre 4 g 3 g

Member comments & rating

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Comments (12)

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    I’ve made this twice, super easy and super yum. I leave out the sugar as the banana is sweet enough.
    Jasmine Thomas
    Posted on: 12 May 18

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    Love this recipe as it freezes so well for toasting.
    Peta Nutt
    Posted on: 22 Mar 18

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    Nice to see tasty baked goods as part of the lighter plan. Just started so I look forward to trying this and a few other "healthy" desserts etc. along the track
    Posted on: 01 Sep 17

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    Love this recipe. After first baking as a bread I now make the mixture into muffins. Much easier to do and then is already in portions. I make 12 as I found 9 to big. I have prepared and cooked this many times.
    Jane Hill
    Posted on: 05 Jan 17

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    At 220 degrees it's pretty much guaranteed to burn, especially if people place the "bread" in the top oven shelf under the heating element.
    Barbara Fischer
    Posted on: 27 Dec 15

Rating (7 ratings)


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