Blueberry Banana Nut Bread recipe
|Prep time||15 minutes|
|Cook time||1 hour|
|Total time||1 hour, 15 minutes|
|Meal type||Bread, Dessert|
|Allergy list||Egg, Milk, Wheat|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
|Description||This bread has all the flavor and moisture of a typical banana nut bread but with the added bonus of antioxidant-rich blueberries!|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 1 ½ cups all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 medium bananas (ripe and mashed)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 3 tablespoons canola oil
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 large eggs (or 1/2 cup egg substitute)
- ¼ cup unsweetened coconut (shredded)
- 2 cups blueberries (fresh or frozen)
- 1 cup pecans (chopped)
Pre-heat oven to 175ºC / 350ºF / Gas Mark 4. Coat a large loaf pan with cooking spray and set aside.
In a medium size bowl, combine the flours, baking powder, baking soda and salt.
In a large bowl, combine the mashed banana, sugars, oil, milk, vanilla, eggs and coconut until smooth.
Add the dry ingredients to the wet and mix until just combined. Fold in the blueberries and pecans.
Pour batter into prepared pan. Bake 55-60 minutes or until a toothpick comes out clean when inserted.
Allow to cool 5-10 minutes before transferring to a wire rack. Enjoy!
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