Banana and Blueberry Loaf

A delicious treat that’s good for you? You bet! This banana and blueberry loaf is perfect for breakfast, lunchboxes or as a healthy snack.

Nut freeVegetarianSweetLunchboxSnacks
Banana and Blueberry Loaf
15 min prep
60 min cook
16 serves
0.4 serves of fruit
  • 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
  • 2 cups blueberries, fresh or frozen
  • Maple syrup (optional)
  1. Preheat oven to 180°C. Line a large loaf tin with baking paper.
  2. Combine the flour, bi-carb soda and cinnamon in a large mixing bowl.
  3. In a separate bowl, whisk together the milk, oil, eggs, vanilla, bananas and maple syrup (if using).
  4. Add the wet ingredients to the dry ingredients and mix to combine. Gently fold in the blueberries.
  5. 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.

Serving suggestion:

  • Blueberries can be swapped for other berries you may have on hand such as fresh or frozen raspberries or diced strawberries.
  • Vegetable oil can be swapped for other mild flavoured oils you may have on hand such as extra virgin olive oil, or canola oil.
  • This recipe could also be made into muffins – perfect for a snack on the go. Simply line a 12-hole muffin tin, spoon in the mixture and bake for 20-25 minutes.

Storage: 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.

Kids in the kitchen: Depending on your child’s age and skill, they can help measure the ingredients and mix the wet and dry ingredients together.

Important

When preparing this recipe:

  • Double check the food label ingredient list for any allergens each time you purchase it.
  • Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Nutritional Facts

Serving size: 91g Per serving Per 100g
Energy (kJ) 630 964
Fat (g) 4.8 5.2
Saturated fat (g) 0.7 0.8
Carbohydrates (g) 21.1 23.2
Sugars (g) 6.4 7.1
Fibre (g) 3.8 4.2
Protein (g) 3.8 4.2
Sodium (mg) 222 244

Acknowledgement

Recipe originally developed in conjunction with Nutrition Australia Qld, adapted by Health and Wellbeing Queensland.

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