Deliciously Irresistible: Blueberry Banana Bread

If you're a fan of moist, flavourful, and downright irresistible baked goods, then blueberry banana bread should be on the top of your must-try list. Combining the natural sweetness of ripe bananas with the burst of tangy blueberries, this delightful treat is a match made in culinary heaven.

Blueberry banana bread is not only a delicious dessert but also a great option for breakfast or a comforting snack any time of day. The combination of mashed bananas and plump blueberries creates a delightful texture, and the subtle sweetness makes it a crowd-pleaser for both kids and adults alike.

This delightful twist on the classic banana bread offers more than just great taste. Blueberries, known for their antioxidant-rich properties, infuse the bread with added health benefits and amazing taste, making it a guilt-free indulgence. Every bite is packed with essential vitamins and minerals, promoting overall well-being.

Don’t throw away your overripe bananas

Baking banana bread is an excellent way to use up overripe bananas that might otherwise go to waste. It's also a fantastic opportunity to get creative in the kitchen – add some nuts, cinnamon, or a touch of lemon zest for an extra flavour boost.

This blueberry banana bread is an easy, foolproof recipe that guarantees great results every time. So, why not whip up a batch today and savour the joy of this delightful, flavourful treat with your loved ones? One bite, and you'll be hooked!

In fact, this is so good that, to be honest, I've intentionally been buying more bananas than necessary lately just so I can make more banana bread!

This banana bread is at its best when you fry the slices and enjoy them with some coconut butter. In the picture, the banana bread is topped with coconut butter that I’ve coloured with plant powders and banana slices.

Blueberry-Infused Banana Bread

Yield: 1 loaf

INGREDIENTS

• 3 overripe bananas, mashed

• 1,5 dl (1/2 cup + 2 Tbsp) almond milk

• 50 g (1,75 oz) olive oil

• 60 g (2 oz) date sugar (can be substituted with coconut sugar or regular sugar, if desired)

• 1 tsp vanilla sugar

• 1 Tbsp cardamom

• 1-2 tsp apple cider vinegar

• 300 g (10,5 oz) plain flour

• 2 tsp baking powder

• Pinch of salt

• 2.5 dl (1 cup) blueberries (I used frozen blueberries)

INSTRUCTIONS

1. Preheat the oven to 175°C with the fan on or 195°C with upper and lower heat. Lightly grease a 25 cm long bread pan or line it with parchment paper.

2. Mash the bananas with a fork.

3. Add almond milk, olive oil, date sugar, vanilla sugar, cardamom, and apple cider vinegar and mix thoroughly.

4. Add the flour, baking powder, and salt, and mix again. Be careful not to over mix, just until the ingredients are evenly combined. Over mixing will prevent it from rising properly.

5. Finally, gently fold in the blueberries.

6. Bake for 40 minutes on the middle rack of the oven, or until a toothpick inserted into the bread comes out clean.

Notes from the chef

This banana bread is delicious when sliced and fried in butter or oil and topped with a bit of melted coconut butter and banana slices.

Will you make it?!