Blueberry Banana Bread
This blueberry banana bread recipe uses yoghurt to ensure the loaf stays light, moist and full of flavour. Enjoy plain or spread with a little vanilla yoghurt and top with fresh fruit for a tasty breakfast or tea time treat.
- 3 bananas, mashed
- 140 g Onken 0% Fat Vanilla Yoghurt
- 150 ml vegetable oil
- 150 g caster sugar
- 2 eggs, beaten
- 175 g plain flour
- 1/2 tsp baking powder
- pinch of salt
- 150 g blueberries, fresh not frozen
- butter, for greasing
- 30 g Onken 0% Fat Vanilla Yoghurt, for spreading
- fresh fruit, various, to decorate
Preheat oven to 160ºC/140ºC fan/Gas 3.
Grease a 1lb loaf tin with butter.
In a bowl, combine mashed bananas, yoghurt and vegetable oil. Mix in the caster sugar and eggs.
Add the flour, baking powder, salt and blueberries to the bowl and mix until just combined.
Pour into the prepared loaf tin.
Bake in the oven for 55-60 minutes or until a skewer inserted comes out clean.
Leave the loaf to cool completely in the tin then turn out onto a board.
Can be served plain or spread with a little vanilla yoghurt and topped with fresh blueberries.
Calories: 392kcal | Carbohydrates: 48g | Protein: 3g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 48mg | Sodium: 3mg | Potassium: 232mg | Fiber: 2g | Sugar: 26g | Vitamin A: 105IU | Vitamin C: 5.7mg | Calcium: 25mg | Iron: 1.3mg