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!
- 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
- Preheat your oven to 180 degrees C and grease a non stick 2lb loaf tin
- First, mash your bananas in a bowl with a metal spoon or fork and set aside
- 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
- 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)
- 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
- 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!
- Leave your loaf to cool and serve with a cup of tea