My blueberry and bread has been a massive hit on the blog. It’s a regular brown soda bread infused with the wonderful flavours of sweet bananas and fruity blueberries.
However, it’s not suitable for those who have a dairy intolerance or allergy. And I don’t like people feeling excluded. Therefore, I decided to create this dairy-free version of my blueberry and banana bread. 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 cinnamon
A handful of blueberries
1 egg, beaten
1 tsp vanilla essence
400ml water, approx.
3 bananas, mashed
Sugar and cinnamon (optional for topping)
Grease and line a 2lb loaf tin. Preheat the oven to 180C.
Mix together the flours, sugar, cinnamon and blueberries.
Make a well in the centre and add in the egg, vanilla and water .
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 sugar and cinnamon before placing the loaf in the oven.
Allow to cool on a wire rack before cutting.