Banana and blueberry bread
6
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 12 • Difficulty: Easy
Our fruit-rich version of a café favourite skips the butter but keeps the flavour. Serve for morning tea or use it as a lunchbox filler
Ingredients
Banana(s)
1 cup(s), (240g) mashed
Fresh blueberries
125 g
Caster sugar
½ cup(s), (110g)
Egg(s)
2 medium, lightly beaten
Olive oil
¼ cup(s), (60ml)
Skim milk
¼ cup(s), (60ml)
Wholemeal self-raising flour
¾ cup(s), (120g)
White self-raising flour
⅓ cup(s), (50g)
Instructions
1
Preheat oven to 190°C or 170°C fan-forced. Lightly spray a 22cm x 12cm (top measurement) loaf tin with oil. Line base and 2 long sides with baking paper, allowing paper to hang over the edges.
2
Combine banana, blueberries, sugar, egg, oil and milk in a large bowl. Sift flours into a large bowl. Return husks to bowl. Add flour mixture to banana mixture and stir until just combined.
3
Spoon mixture into prepared tin. Bake for 1 hour or until cooked when tested with a skewer. Stand bread in tin for 10 minutes before turning out onto a wire rack to cool. Cut into 12 even slices. Serve warm or cold.
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