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Banana and Blueberry Loaf
22 people liked
A delicious treat that’s good for you? You bet. Tuck into this banana and blueberry loaf for a dose of healthy and happy.
12
Serves
0.5
Serves of Fruit
(Per Serve)
0
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 2 ¼ cups wholemeal self-raising flour
- 1 teaspoon bi-carb soda
- 1 tablespoon ground cinnamon
- 1 cup milk
- ¼ cup pure vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 4 medium ripe bananas, mashed
- 1 ½ cups blueberries, fresh or frozen
METHOD:
- Preheat oven to 180°C. Line a large loaf tin with baking paper.
- Combine the wholemeal self-raising flour, bi-carb soda and ground cinnamon in a large mixing bowl.
- In a separate bowl, whisk together the milk, pure vegetable oil, eggs, vanilla extract and mashed bananas.
- Add the wet ingredients to the dry ingredients and mix to combine. Gently fold in the blueberries.
- Pour the mixture into the prepared loaf tin and lightly smooth the surface. Bake in the oven for approximately 1 hour or until a skewer comes out clean. Cool the loaf in the tin for approximately 5 – 10 minutes and then turn out onto a wire rack to cool.
RECIPE NOTES:
- Store the loaf in an airtight container for up to 3 days or store slices of the loaf in the freezer for up to 1 month.
- Mix up the berries used in this recipe to include what you have available and what’s in season – fresh or frozen raspberries or diced strawberries would also work well.
- This recipe could also be made into muffins – perfect for a snack on the go.
- If possible, choose bananas grown locally in north Queensland.
NUTRITION: Per Serving
830kJ
KJ
5.2g
Protein
6.8g
Fat
1.3g
Saturated Fat
26.1g
Carbs
8g
Sugars
201mg
Sodium
4.2g
Fibre
NUTRITION: Per 100 grams
726kJ
KJ
4.6g
Protein
5.9g
Fat
1.1g
Saturated Fat
22.8g
Carbs
7g
Sugars
176mg
Sodium
3.7g
Fibre
