A soft, fluffy and delicious blueberry banana bread made with ripe bananas, wholemeal flour and brown sugar. Packed with juicy blueberries and a hint of cinnamon, it's perfect for afternoon tea or lunchboxes.
Blueberry Banana Bread Recipe
PREP TIME: 10 MIN | COOKING TIME: 45-55 MIN | SERVES: 10
ALLERGENS: CONTAINS WHEAT (GLUTEN), EGGS, MILK
*ALWAYS CHECK THE SPECIFIC PACKAGED PRODUCT IF YOU'RE MAKING THIS FOR SOMEONE WITH A SEVERE ALLERGY.
Ingredients
3 ripe medium bananas, mashed
2 eggs
¼ cup (60 ml) olive oil or melted butter
⅓ cup (75 g) brown sugar
¼ cup (60 ml) milk
1 tsp vanilla extract
1½ cups (180 g) wholemeal self-raising flour
1 tsp ground cinnamon
1 cup (125 g) fresh or frozen blueberries
1 tbsp extra flour (optional, for coating blueberries)
Directions
Preheat oven: Preheat oven to 180°C (160°C fan-forced). Line a loaf tin with baking paper.
Prepare the wet ingredients: In a large mixing bowl, mash the bananas until mostly smooth. Add the egg yolks, olive oil, brown sugar, milk and vanilla extract. Whisk until well combined.
Add dry ingredients: Gently fold through the wholemeal self-raising flour and cinnamon until just combined. Avoid overmixing.
Whisk egg whites: In a separate clean bowl, whisk the egg whites using an electric mixer until soft peaks form.
Fold through egg whites: Gently fold the whipped egg whites into the banana batter in two additions, taking care not to knock out too much air.
Add blueberries: Gently fold through the blueberries until evenly distributed.
Bake: Pour the mixture into the prepared loaf tin. Scatter a few extra blueberries over the top if desired. Bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean.
Cool: Allow to cool in the tin for 10–15 minutes before transferring to a wire rack.
Dietitian thoughts & tips
Extra protein: Serve with Greek yoghurt, ricotta or nut butter and some extra blueberries on top.
Blueberry tip: Toss blueberries in a little flour before folding through to help prevent them sinking.
Frozen blueberries: Add straight from frozen without defrosting.
Make ahead: Slice and freeze individually for easy breakfasts and snacks.
Storage: Store in an airtight container for 2–3 days, refrigerate for up to 5 days or freeze individual slices for up to 3 months.
As always, this recipe is made with love – Eatwise ♡