Small Sized Banana Blueberry Bread
A smaller one pound banana bread studded with blueberries, perfect for breakfast or as an afternoon snack.
Servings: 8 slices
- 2 small ripe bananas or 1 large banana
- 3 tablespoons oil
- 5 tablespoons light brown sugar or coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 90 grams plain/all-purpose flour 3/4 cup
- 1 teaspoon baking powder
- 50 grams blueberries - fresh or frozen 1/2 cup
Preheat your oven to 180C/350F/Gas mark 4 and either line with baking parchment or lightly grease a one pond loaf tin.
In a medium sized bowl mash your banana's really well.
Mix the oil, sugar, egg and vanilla into the mashed bananas and mix well.
Gently fold in the flour and baking powder to form the batter.
Fold the blueberries in holding a few back to scatter over the top, to give you those jammy bits.
Scatter the remaining blueberries over the top and place the tin in the middle of your oven.
Bake your banana blueberry bread for 40 minutes, even though it is a small loaf it still needs this time to bake off. Check the bread with a pick, if the pick comes out clean then your bread is baked through if not give it another 5 minutes. Cover with tin foil if your bread needs longer in the oven.
Remove from the oven and allow to cool for 10 minutes before placing on a wire rack to fully cool down.
- This bread freezes really well, wrap in plastic wrap then tin foil and freeze for up to 3 months.
Serving: 1slice | Calories: 145kcal | Carbohydrates: 21.2g | Protein: 2.3g | Fat: 5.9g | Saturated Fat: 0.9g | Cholesterol: 23mg | Sodium: 11mg | Potassium: 188mg | Fiber: 1.1g | Sugar: 9.3g | Calcium: 38mg | Iron: 1mg