I have only used 1/4 Cup honey in this recipe as the added sweetness and then rest of the sweetness comes from the natural sugars in the banana and blueberries. I really love this variation to normal banana bread as it a little healthier. Less sugar makes it ideal for toddlers and for those trying to reduce their sugar intake.
Serve for breakfast toasted and topped with ricotta cheese.
3 Overripe Bananas
2 Extra Large Eggs
1/4 Cup Honey
1 Tsp Vanilla Extract
1/4 Cup Light Olive Oil or Melted Butter
1 1/2 Cups Self Raising Flour
1/2 Tsp Bicarbonate Soda
1 Tsp Apple Cider Vinegar
1/2 Tsp Cinnamon ground
1 Cup Blueberries, fresh or frozen
LET’S PUT IT ALL TOGETHER
- Using a stand mixer, food processor or thermo style appliance; mix together the banana, eggs, honey, vanilla extract and olive oil until well combined.
- Add the flour, bicarbonate soda, vinegar and cinnamon and mix until smooth. About 30 seconds. Fold in the blueberries.
- Spoon into a lined 20cm x 10 cm loaf tin. You can add extra blueberries on top if you like. Place into a pre-heated 170 degree Celsius oven and bake for 45 minutes or until it bounces back when touched.
- Once cooked, remove from the oven and allow to cool in the tin for a good 15 minutes before transferring to a rack to cool completely.
Store in an airtight container in the fridge for up to 7 days.
Freezer friendly: slice into individual slices and freeze in ziplock bags or cling wrap for up to 3 months.
Makes 1 loaf
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