This banana bread recipe will make getting up in the mornings much easier – it's that yummy. With the cold and dark weather at this time of year, cooking breakfast can be a challenge. But, with this delectable banana bread recipe, you can bake on the weekend and enjoy a delicious breakfast throughout the week ahead. How is this recipe different? It uses fresh blueberries, which adds a nice tang to the dense banana bread.
Want the process to be even easier? We recommend using a food mixer.
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Blueberry banana bread recipe
For this recipe, we like using fresh blueberries, but it's also fine to use frozen. The more blueberries you use, the more flavoursome your bread will be. The other great thing about this recipe is that it can be made gluten free, e.g. with buckwheat flour. You can also be creative with what you use as your sweetener: try making this with maple syrup or honey for extra depth of flavour. For the standard recipe, you will need:
- 2 eggs
- 3 or 4 overripe bananas
- 125 grams plain flour
- 100 grams plain Greek yoghurt
- Sugar, about half a cup, to taste
- 200 grams blueberries
- 1 tsp baking soda
- Butter, for lining the cake tin (you can also use olive oil instead)
1. Preheat your oven to as mark 6/200°C.
2. Combine all the ingredients in your mixer bowl, except the blueberries, and whisk until the consistency is smooth and slowly flowing, but not too runny. The measurements are not an exact science here: if your batter is too runny, add a bit more flour; if it's too thick and dry, add more yoghurt.
3. Once mixed, added the blueberries, leaving a few to go on top. Pour into a rectangular cake tin.
4. Bake at 180ºC for 25 to 35 minutes, or until golden on top.
5. Cool before serving. You can also freeze this cake after baking – it'll be good in the freezer for about a month.