Blueberry and banana bread
- 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
- 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.
- 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.
|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|