Blueberry and Banana Bread 0001
  • 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
  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 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.
  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 9 slices and toast before serving, if desired.

Alternatives

  • 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.

Storage Suggestions

  • 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.

Equipment List

  • Loaf tin
  • Large bowl
  • Sieve
  • Spatula
  • Knife
  • Skewer
  • Cooling rack

Acknowledgements

Recipe from LiveLighter® campaign © State of Western Australia 2013 reproduced with permission.