We hate food wastage, which is why we get that panicky feeling about what food is left in the house before hitting the road for a weekend away.
Blueberries and bananas are not known for keeping well so it was a matter of using them or losing them. Yes, we could have chucked them in the freezer but we also needed something for the road trip so we whipped up this quick and healthy banana and blueberry loaf.
The ingredients are all mixed in one bowl (YES!) and they won’t put anyone in a nut-induced anaphylactic shock, so it’s suitable for the lunchbox too. Feel free to substitute with other berries if you don’t have blueberries.
You will need
- 3 ripe bananas
- 40g olive oil
- 1 tsp vanilla extract
- 50g maple syrup (or honey)
- 1 egg
- 1 tsp baking powder
- 185g wholemeal self-raising flour
- 50g oats
- 1 tsp cinnamon
- Pinch of salt
- 125g blueberries (frozen are fine)
What you do
Preheat the oven to 180℃ (fan-forced) and line a loaf pan with baking paper. In a large bowl, mash the banana then add the olive oil, vanilla extract, maple syrup, egg and baking powder and mix well. Add the flour, oats, cinnamon and salt then mix gently until just combined. Fold in the blueberries and pour into the pan. Bake for 45 minutes or until cooked through and golden on top (it’s cooked if a skewer comes out clean).
Allow it to cool on a wire rack before serving.
Tell us, readers… what’s in your favourite loaf?