Blueberry and banana bread
Ingredients
- 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
Method
- 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.
- Reserve one whole banana for presentation and mash remaining 3 bananas in a large bowl (1½ cups mashed).
- Add sugar, milk and eggs and mix with a fork until well combined.
- 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.
- Spoon mixture into prepared loaf tin and smooth the surface. Slice remaining banana thinly and overlap slices through the centre of the loaf.
- 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.
- Cut into 1 cm slices and toast before serving, if desired.
Variations
- 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.
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 -
Love this recipe as it freezes so well for toasting.
Peta Nutt
Posted on: 22 Mar 18 -
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
THERESA MOBBS
Posted on: 01 Sep 17 -
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 -
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
