Blueberry Banana Bread (with dairy and egg free options)

The weather is turning and I’m getting stuck indoors more and more. I’m missing the warmth of the sun already and it’s only May. It feels like it’s going to be a long winter. So I turn to may favourite hobby... baking.

I had a few bananas on their way out so I decided to make a banana bread with a twist by adding blueberries and cinnamon! A couple amazing superfoods & metabolic boosters added to an old favourite. You really can’t go wrong.

The result was so so so good!!! It all disappeared on the same day so luckily I got a couple pics before it was gone.

This recipe can all be made in 1 medium sized bowl and mixed by hand. No electric mixers needed.

I know you will enjoy this recipe as much as I do so I just had to share.

Here’s the recipe:

BLUEBERRY BANANA BREAD

INGREDIENTS

3 large or 4 medium peeled Bananas
1 cup Blueberries (I used frozen)
½ Cup Brown Sugar
1 Egg (can substitute apple purée but I have not tested it)
½ Cup Oil (sunflower or canola or any plain unflavoured oil)
1/4 Cup Milk (or Almond or Coconut milk for dairy free options)
1 ½ Cup Cake wheat Flour
½ Teaspoon Salt
1 Teaspoon Bicarbonate Soda (Baking Soda)
1 tsp cinnamon
½ Tbsp brown sugar on top!

METHOD

Preheat oven to 180C / 350F.
Mash bananas and brown sugar in a medium bowl.
Add remaining ingredients and mix by hand until roughly mixed and banana are still slightly lumpy. (Keep blueberries aside)

Spray loaf tin with cooking spray & line with baking paper.

Pour 1/2 the mixture into tin.
Add half the blueberries over the batter.
Pour the rest of the mixture into the tin.
Add the rest of the blueberries on top.
Sprinkle a half table spoon of brown sugar over the top for a slightly caramelised finish (this can be left out as well).
Place in the hot oven to bake for 55 minutes.
(Times may vary depending on your oven.)