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Banana bread has never looked or tasted so good! The addition of blueberries gives this loaf the perfect sweetness. Enjoy it toasted with a smear of butter, and you’ll never turn back.
1 cuplow-fat buttermilk
2large eggs
1 cupmashed ripe banana, about 2 medium
2/3 cupspacked dark brown sugar
1/3 cupscanola oil
2 cupsself-rising flour
1 cuprolled oats
2 tspbaking powder
1 tspground cinnamon
1/2 tspsalt
1/4 tspbaking soda
2 cupsDriscoll's Blueberries
Preparation
Preheat oven to 190°c. Coat a 23 x 23-cm loaf pan with cooking spray and dust lightly with flour.
Batter
Whisk buttermilk, eggs, banana, sugar and oil in a large bowl until well blended. Combine flour, oats, baking powder, cinnamon, salt and baking soda in a separate bowl. Stir flour mixture into buttermilk mixture, mixing just until combined. Gently fold in blueberries. Pour batter into prepared loaf pan.
Baking
Bake about 1 hour, or until browned and a pick inserted in centre comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely on a wire rack before slicing.