Banana and Blueberry Bread

By Trish Rapley - 2th June 2023

Serves 8 - 10 people

This gorgeous banana and blueberry bread is a delightful baked treat that combines the natural sweetness of ripe bananas with the burst of flavour from blueberries.

This moist and fluffy bread is perfect for breakfast or as a snack, offering a delicious balance of fruity goodness.

Each slice is packed with wholesome ingredients, making it a nutritious choice for any time of day.

Enjoy it warm, with a pat of butter or a sprinkle of cinnamon for an extra touch of comfort.

Ingredients:

1 ¾ cups self-raising flour

¼ cup plain flour

⅔ cup brown sugar

¾ cup mashed overripe banana

½ cup milk

2 eggs, lightly whisked

50g butter - melted & cooled

1 tsp vanilla essence

250g blueberries

NOTES:

I use a 24 x 16 x 6.5 Wiltshire Loaf Pan, Rose Gold.

I use tinned blueberries in syrup instead of fresh blueberries - blueberries are seasonal, and I find that the syrup adds more moisture to the recipe.

Ensure the cup of brown sugar is packed tightly so you get the exact measurement the recipe needs.

Method:

Preheat oven to 160°C
Line your loaf pan with non-stick baking paper.
Drain blueberries from syrup or wash fresh blueberries.
Puree half of the pears and chop remaining.
Measure pear puree in a jug or measuring cup and add enough reserved juice to make up to 1 cup.
Place dry ingredients in a large bowl.
Add egg, oil, raspberries, pear puree mixture and chopped pears.
Gently fold together until just combined.
Fill prepared loaf pan.
Bake for 60-65 mins until cooked when tested.
Cool bread in pan for a couple of hours, then refrigerate.