The natural sweetness of fruit and honey means there is no added table sugar needed in this banana and blueberry bread.
Blueberries are a potent source of antioxidants. Antioxidants are substances that are found in foods. They fight chemicals known as free radicals and can stop them damaging your health.
The best known ones are vitamins A, C and E, and minerals such as copper, zinc and selenium, which can all act as antioxidants. Your body also produces its own antioxidants.
Health benefits of antioxidants
- Helps protect cells from oxidation and damage
- Can have an anti-inflammatory and strengthening effect
- Good for general health and wellbeing
Ingredients
- 4 ripe bananas, peeled
- Olive oil
- 1/4 cup honey
- 1/2 cup cows milk or almond milk
- 2 eggs
- 2 cups wholemeal self-raising flour
- 1 tsp ground cinnamon
- 1 cup frozen blueberries
Instructions
- Preheat your oven to 220ºC or 200ºC for a fan forced oven. Spray a 20 x 10cm loaf tin with oil; line base and sides with non-stick baking paper.
- Reserve one whole banana for presentation and mash remaining 3 bananas in a large bowl (1½ cups mashed).
- Add honey, milk and eggs and mix with a fork until well combined.
- Sift flour and cinnamon on top of banana mixture, returning husks from the sieve to the bowl. Without over mixing, combine your ingredients together, then gently fold through the blueberries.
- Spoon the banana mixture into prepared loaf tin and smooth the surface. Slice remaining banana thinly and overlap slices through the centre of the loaf.
- Bake for 35-40 minutes then cover with foil and bake for a further 20 minutes. Centre of loaf will remain moist but not wet when tested with a skewer. Allow to cool in tin for 5 minutes then turn onto a wire rack.
- Delicious toasted with a thin layer of butter.