Blueberry Banana Bread
Prep: 15 min
Cook: 60 min
Servings: 9
A tasty treat that fills the house with an enticing aroma.


  • 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


  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.


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.

Nutrition Information

per serving per 100g
Energy 937 kJ 729 kJ
224 Cal 174 Cal
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

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Comments (20)

  • Avatar

    Quick and easy! I only had one banana so used that with two grated pears and raspberries. Beautiful and moist. Will definitely make again.
    Jo Kearney
    Posted on: 13 May 15

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    Easy one dish recipe that is delicious. I left out the sugar and it was still plenty sweet enough from the banana's.
    Posted on: 22 Aug 14

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    I used a mix of frozen (thawed!) and fresh bananas. Didn't have blueberries so used frozen raspberries which I thawed quickly in the microwave before mixing into the batter. Delicious and devoured by all. Time to make another one!
    Mias Mum
    Posted on: 31 Mar 14

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    Easy enough for our 11 yr old to make, perfect quick breakfast. He's making another loaf tonight to freeze.
    Posted on: 03 Feb 14

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    I like it best with raspberries, warm out of the oven
    Anne Finch
    Posted on: 18 Dec 13

Rating (12 ratings)