We always seem to have loads bananas in various stages of their best before in the fruit bowl. I love banana bread , so does my rower, its a wonderful alternative to cereal for breakfast, and a great way to use up those very ripe bananas. It’s easy to pop a nice thick slice in the toaster to warm and brown , the aromas fill the kitchen with a sweet nutty banana scent, who can resist.
I have tried many different versions of banana bread, and tested a just as many of my own in my kitchen, before I found the right one for us. What I wanted was a bread, rather than a light cake type loaf, full of flavour, that had the texture of a good wholegrain loaf . My loaf has seeds and nuts and dried blueberries , the latter adds a burst of extra fruitiness to the loaf. It’s good topped with peanut butter and banana alternatively just have it with a smear of butter, it never lasts long in our house .
Blueberry Banana Bread
- 1 1/2 cups wholemeal self raising flour
- 1 cup oat bran flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1/4 c brown sugar
- 1 teaspoon vanilla paste or essence
- 1/4 c dried blueberries
- 3 large bananas ( 2 1/2 if extra large)
- 3/4 cup mixed seeds and nuts pumpkin,sunflower seeds and chopped roasted unsalted almonds
- 1/4 cup rice bran oil or any vegetable oil
- 1/2 cup milk
- pinch of salt
Put all dry ingredients into a large bowl, add blueberries , seeds and nuts. Process bananas, milk, vanilla and oil in a food processor . If you don’t have one just mash bananas thoroughly and then whisk together with oil , vanilla and milk. Add wet ingredients to dry, gently mix until just combined. I sort of fold the wet into the dry so I don’t over mix.
Put into a lined loaf pan and bake at 180 C for about 40 mins, check it with a skewer if it comes out clean its ready.