Baking · Baking
Banana Blueberry Loaf
A moist, not-too-sweet loaf with deeply browned bananas and a swirl of juicy blueberries.
Recipe by Tessa LevineVegetarian
- Prep
- 15min
- Cook
- 55min
- Total
- 70min
Ingredients
Servings
10
- 4 large overripe bananas (about 380g peeled)
- 120 g light brown sugar
- 100 ml neutral oil (sunflower or rapeseed)
- 2 large eggs
- 1 tsp vanilla extract
- 250 g plain flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp bicarbonate of soda
- 150 g fresh or frozen blueberries
Default serving size: 10. Tap +/− to scale (1–12). String-form ingredients — like "flaky sea salt" — are shown as written.
Method
- 1Heat the oven to 170°C (340°F) and line a 900g (2lb) loaf tin with baking paper.
- 2Mash the bananas in a large bowl, then whisk in the sugar, oil, eggs and vanilla until smooth.
- 3Sift the flour, baking powder, cinnamon and bicarb straight into the bowl and fold until just combined.
- 4Toss the blueberries in a teaspoon of flour (this stops them sinking), then fold them through the batter.
- 5Scrape into the tin and bake for 50–55 minutes, until a skewer comes out with moist crumbs but no wet batter.
- 6Cool in the tin for 10 minutes, then turn out onto a wire rack to cool fully before slicing.
Tagged
#breakfast#brunch#make-ahead