Banana bread is by far my favourite bake. Not just because it makes me feel a little bit better about myself for eating it (hello, it’s fruit!) it’s also utterly scrumptious!

I’ve played around with this recipe a couple of times, for example you can add Nutella instead of blueberries for a more indulgent treat (it’s super yummy and kids love it) but I really like the juiciness of the blueberries which  compliment the banana flavour.

I guarantee you’ll want to make this again and again!

Ingredients: 

• 2 eggs (medium sized)
• 140g caster sugar
• 140g self raising flour, sifted
• 140g butter
• 100g blueberries
• 2 very ripe medium/large bananas
• 3 tsp baking powder
• A handful of rolled oats for the topping

Method:

1. Preheat your oven to 180 degrees C and grease a non stick 2lb loaf tin
2. First, mash your bananas in a bowl with a metal spoon or fork and set aside
3. In a separate mixing bowl, cream the butter and eggs together until you get a light and fluffy mixture then add the eggs and continue to mix until combined
4. Add your sifted flour, baking powder and mashed bananas and gently fold into the egg/sugar/butter mixture. Then add your blueberries and give your mixture one last gentle stir (just so the blueberries have mixed in)
5. Pour your mixture into the loaf tin and sprinkle the top with rolled oats. Leave in the oven for around 30-40 minutes – checking regularly
6. Before removing, ensure you test the inside of your loaf cake with a sharp knife and if it comes out clean, your banana loaf is ready – if you remove it too early and the inside isn’t quite baked, you’ll have a loaf cake that will begin to sink in the middle, noone wants that!
7. Leave your loaf to cool and serve with a cup of tea

Nic x