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29 Jun, 2020

Blueberry banana bread with yogurt and berries

Blueberry banana bread topped with yogurt and fruit is a great way to get in 2 of you 5 a day. This is great at breakfast or as a snack or pudding - so ours never lasts beyond the day! It will keep in the fridge for 3 days in an airtight container.

Recipes

Ingredients

  • 2 ripe bananas
  • 50g Biona sunflower spread or butter
  • 60ml Maple syrup
  • 2 eggs
  • 180g self-raising GF flour
  • ½ tsp vanilla powder or a few drops of essence
  • ½ tsp bicarbonate of soda
  • Pinch Malden salt
  • 200g blueberries

For the blackberry compote

  • 100g blackberries
  • 1 tsp maple syrup
  • 30ml water

For the toppings

  • 4 tbsp coconut yogurt
  • 100g blueberries
  • 1 tbsp bee pollen

Method

  1. Pre-heat the oven to 180 degrees.
  2. Mash the bananas in a large mixing bowl. Add in the butter and combine well with the bananas. Add in the honey and combine. Then whisk the eggs in a separate bowl and add them in. Fold through all the dry ingredients. Finally fold through half of the blueberries.
  3. Tip the mixture into a lined loaf tin or distribute into 6 large muffin cases. Top with the remaining blueberries. Cook in the oven for 40 minutes or until cooked throughout. Leave to cool for 20 minutes or so before slicing.
  4. While the bread is cooking make the compote. It’s the same compote from the granola recipe.
  5. Top with coconut yogurt, compote, blueberries and bee pollen.
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