Quite often, there are a few spotty bananas lurking in the bottom of the fruit basket at work. It hurts my soul to see these go to waste and I am always looking for new, tasty, beautiful ways to use them up. Most recently, this Banana & Blueberry Loaf was born.
Believe it or not, I created this recipe without measuring any ingredients. A bit of this, a sprinkle of that and a splash of the other. I had no expectations. The result was amazing and 100% worth taking the time to work out the recipe.
I love that this bread strikes the perfect balance between banana bread and brown bread. The subtle nuttiness of the wholemeal flour works perfectly with the sweetness of the over-ripe bananas.
I have provided ingredients and method for an optional topping. Although not necessary, it is the pièce de résistance of this Banana & Blueberry Loaf. I used crushed cashews, granulated white sugar, ground cinnamon and Meridian almond butter. Try other combinations and see what works for you. Easy Food Magazine have an amazing selection of banana bread recipes which I recommend you check out too.
Hope you enjoy!
350g wholemeal flour
150g self-raising flour
50g caster sugar
1 tsp mixed spice
30g whole Chia seeds
A handful of blueberries
1 egg, beaten
200ml milk, approx.
4 bananas, mashed
Crushed nuts, nut butter, sugar and spice (optional for topping)
Grease and line a 2lb loaf tin. Preheat the oven to 180C.
Mix together the flours, sugar, spice, seeds and blueberries.
Make a well in the centre and add in the egg and milk.
Fold in the banana. If the mixture if very wet at this point, add in a 3-4 tbsp of self-raising flour.
Transfer the mixture to the prepared loaf tin and bake for 60 minutes in the preheated oven. If using, sprinkle over crushed nuts, sugar and spice and swirl through some nut butter before placing the loaf in the oven.
Allow to cool on a wire rack before cutting.