Healthy Blueberry Banana Bread Recipe
Ingredients
- 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
Method
- 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.
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!
Love sweet coffee? Try reducing the amount of sugar you have a quarter of a teaspoon at a time to trick your taste buds!
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 |
Member comments & rating
Log in or sign up to join the discussion.
Comments (20)
-
Made twice now and tried out on family and friends. Thumbs up from everyone. We aren’t big on banana flavour so I used 2 bananas and an apple and the second time I left off the banana from the the top, and used a little less sugar. Cuts calories and sugar content too. This recipe is a winner. Can’t wait to try as muffins like others suggest.
Anonymous
Posted on: 26 Nov 19 -
Have made this twice. Makes 12 muffins. Yum. A favorite.
Anonymous
Posted on: 27 Jul 19 -
This was great, and very solid. I ended up with 1.1 kilos of banana blueberry bread which I trialed on my co-workers and they enjoyed it :)
Calli Parker
Posted on: 02 Jul 19 -
I’ve made this twice, super easy and super yum. I leave out the sugar as the banana is sweet enough.
Anonymous
Posted on: 12 May 18 -
Love this recipe as it freezes so well for toasting.
Peta Nutt
Posted on: 22 Mar 18
