A classic banana bread recipe full of juicy blueberries with minimal ingredients!
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Blueberries and bananas are two fruits I have pretty much everyday in my morning yoghurt bowl. I love the creaminess of the bananas and the blueberries are perfectly sweet - so why not have them both in a delicious banana bread? Banana bread for breakfast is my grab-and-go option when I don't have much time in the mornings before work or university, and it's a real luxury when I get to enjoy a piece at home so I can toast it. A toasted slice of blueberry banana bread with almond butter is an elite combination FYI, that or some thick vegan greek-style yoghurt is also pretty special. Frozen berries also works just fine in this recipe, I sometimes find the fresh ones can be a little small and not as juicy! If you want to freeze this, I recommend slicing it first so that you don't have to defrost the whole loaf.
If you love blueberries and banana bread....
Check out my other breakfast recipes for more inspiration!
Recipe
Prep: 10 minutes
Cook: 1 hour
Serves: 8-10
Notes:
- Fresh or frozen blueberries will work in this recipe.
- The baking time is pretty standard, so try not to open the oven until the hour is up as the cake can sink.
Ingredients
- 340g Bananas, very ripe
- 320g Self-raising flour
- 100g Light brown sugar
- 1 tsp Baking powder
- Pinch of salt
- 150g Butter, melted
- 200g Blueberries
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Method
- Preheat the oven to 180℃ and grease and line a 2lb loaf tin with baking paper.
- Mash the bananas then whisk in the light brown sugar. Whisk in the melted butter.
- Add the flour, baking powder and salt and combine.
- Fold in the blueberries gently, then spoon the batter into the prepared tin.
- Bake for 1 hour until knife inserted comes out clean. if the top starts to burn, cover with foil.
- Leave to cool in the tin before removing and serving. Best stored at room temperature in an airtight container for up to 5 days. Enjoy!
Christina
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