29 Jun, 2023
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.
RecipesIngredients
- 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
- Pre-heat the oven to 180 degrees.
- 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.
- 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.
- While the bread is cooking make the compote. It’s the same compote from the granola recipe.
- Top with coconut yogurt, compote, blueberries and bee pollen.
