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Photo of Banana and blueberry bread by WW

Banana and blueberry bread

6
Points®
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
12
Difficulty
Moderate
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.

Notes

TIPS: This bread is suitable to freeze. Wrap individual slices in plastic wrap and label, date and freeze for up to 2 months. Defrost at room temperature and serve cold or toasted. our fruit-rich version of a cafe favourite skips the butter but keeps the flavour. it will impress guests and is a great lunchbox filler. You will need 2 large ripe bananas.

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