Easy Banana and Blueberry Bread
Enjoy this easy banana and blueberry bread recipe - a perfect mix of sweet bananas and juicy blueberries in a moist, delicious loaf. Ideal for a tasty breakfast or snack.
Servings 10
Calories 293kcal
Equipment
- Kitchen Scales
- Measuring Spoons
- Mixing Bowl
- Wooden Spoon
- 2lb Loaf Tin
- Baking Paper
Ingredients
- 175 g Butter softened
- 100 g Caster Sugar
- 75 g Light Brown Sugar
- 3 Eggs large
- 1 tablespoon Vanilla Extract
- 200 g Self Raising Flour
- 2 Bananas over-ripe and mashed
- 150 g Blueberries fresh or frozen
Instructions
- Preheat the oven to 180°c (160 °fan/ Gas 4/ 350°F) and line a 2lb loaf tin with baking paper. Dust the blueberries in a tablespoon of flour to prevent them from sinking to the bottom of the cake and set aside.
- Cream together the butter and sugars with a wooden spoon until pale and fluffy.175 g Butter, 100 g Caster Sugar, 75 g Light Brown Sugar
- Beat in the eggs and vanilla extract.3 Eggs, 1 tablespoon Vanilla Extract
- Fold in the flour.200 g Self Raising Flour
- Stir in the mashed bananas, fresh blueberries and mix gently until combined.2 Bananas, 150 g Blueberries
- Spoon into the loaf tin and bake for 1 hour. Leave to cool in the tin before turning the cake out onto a cooling rack. Because ovens vary, start checking the cake after 50 minutes (use a skewer and see if it comes out clean).
Video
Notes
Top Tips:
- Use overripe black-skinned bananas as they produce sweeter, moister bread. There are tricks to speed up ripening, such as microwaving them, but nothing beats the taste of a good old overripe banana that got to that state naturally!
- Store over-ripe bananas in your freezer (skin on) until ready to bake. Allow them to defrost for a few hours before using them in the recipe.
- If using frozen blueberries, dust them in a little flour to prevent them from sinking to the bottom of the cake tin. I find fresh blueberries don't need the flour so much, but I generally still do dust them in flour just to make sure.
- Use a toothpick or skewer to test for doneness. A toothpick inserted into the centre of the cake should come out clean when the cake is done. Be careful not to mistake a blueberry for uncooked batter when testing.
- Allow the cake to cool in the tin for at least 30 minutes before removing and slicing. This will help it to firm up and prevent it from falling apart when you slice it.
- Add fresh lemon or orange zest for an extra fruity flavour!
- Add a teaspoon of ground cinnamon or nutmeg to the batter for a warm, cosy flavour.
- Use whatever berries are in season. Raspberries work really well in this loaf cake, as do blackberries and pitted cherries.
- Use frozen berries if you can't get hold of fresh berries.
- Add a handful of chopped pecan nuts to the cake batter for added crunch and texture.
- Add 100g of white chocolate chips to make a blueberry, banana, and white chocolate chip loaf cake!
- Push a few extra blueberries into the top of the batter before baking the banana bread in the oven. It makes it look really pretty!
- Make a simple drizzle icing with water and icing sugar to spoon over the top.
Nutrition Facts
Easy Banana and Blueberry Bread
Amount per Serving
Calories
293
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Cholesterol
49
mg
16
%
Sodium
22
mg
1
%
Potassium
159
mg
5
%
Carbohydrates
44
g
15
%
Fiber
1
g
4
%
Sugar
22
g
24
%
Protein
8
g
16
%
Vitamin A
104
IU
2
%
Vitamin C
4
mg
5
%
Calcium
40
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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