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Banana Blueberry Bread - Small Size Loaf with fresh bananas and blueberries.
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4.8 from 5 votes

Small Sized Banana Blueberry Bread

A smaller one pound banana bread studded with blueberries, perfect for breakfast or as an afternoon snack.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Afternoon Tea, Breakfast
Cuisine: American
Keyword: banana bread, blueberries
Servings: 8 slices
Calories: 145kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

  • This bread freezes really well, wrap in plastic wrap then tin foil and freeze for up to 3 months.

Nutrition

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