Blueberry Banana Bread
Prep: 15 mins
Cook: 60 mins
Serves: 9
4
4
A tasty treat that fills the house with an enticing aroma.
17

Ingredients

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

Method

  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.

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.
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!

Simple switch idea: try reduced-fat milk, cheese and yoghurt.

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Nutrition Information

per serving 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 (17)

  • LiveLighter

    Hi Louella, using all wholemeal flour will make the bread a little more dense but it should work out okay. The sugar plays a role in helping the texture and browning of the cake – not just the sweetness. I don’t think replacing the sugar with stevia would turn out well, but let us know how it goes! Thanks, Gael
    LiveLighter
    Posted on: 08 Oct 20

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    Q1. Could you use stevia instead of sugar? Q2. Use wholemeal flour no white flour?
    Louella Eggington
    Posted on: 07 Oct 20

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    Made twice now and tried out on family and friends. Thumbs up from everyone. We aren’t big on banana flavour so I used 2 bananas and an apple and the second time I left off the banana from the the top, and used a little less sugar. Cuts calories and sugar content too. This recipe is a winner. Can’t wait to try as muffins like others suggest.
    Chris Smith
    Posted on: 26 Nov 19

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    Have made this twice. Makes 12 muffins. Yum. A favorite.
    cher fox
    Posted on: 27 Jul 19

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    This was great, and very solid. I ended up with 1.1 kilos of banana blueberry bread which I trialed on my co-workers and they enjoyed it :)
    Calli Parker
    Posted on: 02 Jul 19

Rating (9 ratings)

4




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