Blueberry and banana bread
5 serves of fruit
Healthy lunchbox fillers — 7 of 10
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Now Reading: Blueberry and banana bread
- olive or canola oil spray
- 4 ripe bananas, peeled
- ¼ cup raw sugar (60g)
- ½ cup low fat milk
- 2 eggs
- 1 cup self-raising flour
- 1 cup wholemeal self-raising flour
- 1 teaspoon 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 into a bowl, returning husks from the sieve to the bowl. Mix ingredients flour and banana mixtures 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 9 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.
- Loaf tin
- Large bowl
- Cooling rack
Recipe from LiveLighter® campaign © State of Western Australia 2013 reproduced with permission.