This post has updated images! Baking for the community festival has it’s positives, I baked up a storm and retook a whole heap of photos! And noticed that this is refined sugar free and dairy free in the process. This blueberry banana bread is delicious and you won’t miss the dairy or the refined sugar, I promise!
I’ve already laid claim to the best ever banana bread and I think this one is right up there too. Banana bread, banana cakes and banana muffins belong in one of two camps. They are either: amazing and awesome of really bad. There is no happy medium. For banana bread to be good in my books, it needs to be: moist, not over-poweringly banana-ish, freezable and easy to make. To achieve all of the above takes planning and luck. Mainly luck.
I love experimenting with different and new ingredients and this banana bread is no change from that. I’ve used some of the usual suspects but tried to make a different taste with this one. It freezes well and defrosts well for lunches. In fact, it is completely awesome in lunchboxes with no nuts or yucky stuff.
So what are you waiting for? Blueberry and banana is a favourite flavour combo at Kidgredients HQ and I’m sure your kids will love it too…that’s if you let them have some, because it’s seriously yummy…and therefore it’s hard to share!
To freeze it, slice it up first and then place the slices on a tray in the freezer until frozen. Then they won’t stick together and will be easy to grab for lunches! Disclaimer: Master 3 has decided blueberries are not his thing (after 3 years of eating them…go figure!) and therefore refuses to eat this at all as they are visible. I’m thinking if you have a child like mine who has developed a sudden and life threatening aversion to the demonic little blueberry….you could puree them into the mixture.
Here are my other banana bread recipes I take pride in:
- Choc chip banana bread, no extra added sugar
- Tropical papaya and banana bread
- Low sugar banana and strawberry bread
- 2 eggs
- 3/4 cup coconut oil
- 2 bananas, ripe and smushy
- 3/4 cup white self raising flour
- 3/4 cup wholemeal self raising flour
- 1/2 cup coconut flour
- 1 punnet blueberries
- 1/2 cup water
- 1/2 cup desiccated coconut
- Preheat oven to 160 degrees.
- Combine all the ingredients except the blueberries in a large bowl and mix well with a wooden spoon, smushing the bananas.
- Add the blueberries and mix until well combined.
- Pour into a loaf pan (line it if it isn't silicone).
- Bake at 160 degrees for 45 minutes or until a skewer comes out clear when inserted in the middle.
- Cook in the pan for 5 minutes then on a wire rack until cool.
- Slice and serve or freeze in slices.
Serving Size:1 slice
Amount Per Serving: Calories: 249 Total Fat: 18g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 31mg Sodium: 210mg Carbohydrates: 19g Fiber: 2g Sugar: 4g Protein: 3g