Banana and Blueberry Bread

Perfect for an afternoon snack.

This delicious moist banana bread is based on a vegan recipe, which I found when searching for a recipe to cater for my nephew's allergies. As a bonus it is low fat, although having a slice spread with butter probably negates that fact!

Serves 8

Times

Preparation:

20 minutes

Cooking:

60 minutes

Ingredients

• 5 ripe bananas (about 100g each)
• ¼ cup granulated Splenda (or similar)
• 1 tsp vanilla essence
• 1 cup fresh blueberries
• 1 cup wholemeal plain flour
• 1 cup self-raising flour
• 1 tsp cinnamon
• ¼ cup water

Method

1. Preheat oven to 180°C/160°C fan-forced.
2. Line base and two long ends of a 9cm-deep, 9cm x 19cm (base) loaf pan with baking paper.
3. In a large bowl mash bananas with Splenda and vanilla until combined and creamy, and then stir in the blueberries.
4. In a separate bowl, sift and mix together the flours and cinnamon.
5. Add the dry ingredients to the wet and stir until just mixed.

   If the mixture still seems a little floury, gradually add water until ingredients are just mixed.

   If the mixture is too wet, the bread can collapse.

6. Spoon mixture into loaf pan and bake in preheated oven for one hour.

Tip

• Freeze portions for future snacks. When required, microwave on high for 1-1½ minutes.
• Freeze over-ripe or close-to-over-ripe bananas in the freezer until you have enough to make the banana bread.