Banana and Blueberry Bread

Monday, 1 May 2017

It takes a lot of effort for me to be able to make banana bread; not because it is difficult or time consuming, but because I never have enough ripe bananas to make it. Ripe bananas in my house tend to be used up in smoothies or in porridge long before banana bread even crosses my mind. So, if I do want to bake a banana loaf I tend to have to buy extra bananas and put them aside especially for the occasion, resisting all temptation to eat them sooner when I've run out of beautifully ripe ones. It's always absolutely worth it though as banana bread is definitely one of my favourites.

There is already a banana bread recipe on my blog from a year or so ago but that was back when I had been a little brainwashed into thinking sugar was the devil and all refined sources must be shunned and avoided. Don't get me wrong, I do love that banana bread too but this one is the real deal. Filled with sugar, wonderfully moist and soft, and most definitely a cake; as opposed to that obviously healthier because it was totally lacking in sugar one from before. Takeaway lesson: cake tastes 100 times better with lots of sugar added, just as it should be. 

You will need: 
dry ingredients 
2 cups plain flour
1 cup golden caster sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon mixed spice
1 tablespoon ground flaxseed

wet ingredients 
3 super ripe bananas
1 teaspoon vanilla extract
1/2 cup coconut oil (melted)
1/2 cup almond milk

1 cup frozen blueberries

- Pre-heat the oven to 180 degrees celsius.
- Add all the dry ingredients to a large bowl and mix well.
- In another large bowl, mash up the bananas using a fork and then add in the vanilla, coconut oil and almond milk. Mix well until combined.
- Add the wet ingredients to the dry and gently fold to combine.
- Mix through the frozen blueberries.
- Transfer the mixture into a lined and greased loaf tin and bake in the oven for 55 minutes to 1 hour.

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