Moist Banana and Blueberry Bread
10 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 175 g Butter (softened)
- 100 g Caster Sugar (superfine sugar)
- 75 g Light Brown Sugar
- 3 Eggs (large)
- 1 tbsp Vanilla Extract
- 200 g Self Raising Flour (self rising flour)
- 2 Bananas (over-ripe and mashed)
- 150 g Blueberries (fresh or frozen)
Method
- Preheat the oven to 180Β°c (160 Β°fan/ Gas 4/ 350Β°F) and line a 2lb loaf tin with baking paper. Dust the blueberries in a tablespoon of flour (especially if using frozen) to prevent them from sinking to the bottom of the cake and set aside.
- Cream together the butter and sugars with a wooden spoon until pale and fluffy.
- Beat in the eggs and vanilla extract.
- Fold in the flour.
- Stir in the mashed bananas, fresh blueberries and mix gently until combined.
- Spoon into the loaf tin and bake for 1 hour. Leave to cool in the tin before turning the cake out onto a cooling rack. Because ovens vary, start checking the cake after 50 minutes (use a skewer and see if it comes out clean).