This delicious banana and blueberry bread is made with our Banana, Blueberry & Apple purée and is the perfect hit of sweetness in the afternoon you for and your whole family.
Tip: If you want to make a lower sugar version, simply remove the sugar and add another half mashed ripe banana to the recipe.
Storage: Not suitable for freezing. Keep in the fridge in an airtight container for 1-2 days.
200g butter (softened)
200g self rising flour
2 tbsp natural yoghurt
1 Piccolo Banana Blueberry and Apple Pouch
Preheat the oven to 180C/350F/ Gas mark 4. Grease and line a loaf tin with baking paper. Cream butter & sugar together using a whisk or food processor. Whisk for a good five minutes until it turns a pale yellow. Add one egg & beat until completely incorporated. Add next egg with a tablespoon of flour & beat again. Add final egg with another tablespoon & repeat.
Fold the flour, mashed bananas and the yoghurt into the mixture. Use 1/2 or 1/3 of the piccolo pouch and swirl into the mixture.
Fold through the blueberries keeping a few for the top.
Pour the mixture into a greased loaf tin & smooth top. Use remaining puree to make swirls on the top & scatter remaining blueberries.
Bake in the oven for around 40 mins. Test with a skewer and when it come out mostly clean, remove the cake from the oven and leave to cool in the tin for 10 mins. Transfer the cake to a wire rack and leave to cool completely.
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