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Blueberry-Banana Bread

A moist and healthy loaf, perfect as breakfast or afternoon snack.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Servings: 8
Course: Breakfast, Dessert
Cuisine: continental
Ingredients Method Notes

Ingredients
  

  • 4 ripe/overripe banana
  • 2 medium eggs
  • ¼ cup (60 ml) coconut oil (room temperature or melted)
  • 1½ cup (350 grams) whole wheat flour
  • 1 tsp (7 grams) baking powder
  • ¼ cup (60 ml) milk (room temperature)
  • 1 cup (250 grams) blueberries
  • 1 Tbsp slivered almonds (optional)

Method
 

  1. Set the oven to preheat at 180° Celsius (top and bottom rods).
  2. Take a big bowl. Add the peeled bananas and mash using a fork.
  3. Add the eggs and coconut oil. Using a whisk, mix until well combined.
  4. Add the flour and baking powder. Give a quick mix. Then gradually add milk and mix using a spatula until a homogenous mixture is formed.
  5. Add the washed blueberries (reserving a few for the top) and mix gently until just combined.
  6. Pour the batter into a lined baking form (preferably rectangular, 28x15 cm).
  7. Level the top using a straight spatula. Add blueberries and slivered almonds on the top. Bake on 180° C for about 80 minutes. Since every oven is different do a toothpick test to check for doneness, by inserting it in the middle. If i comes out clean, the bread is done.

Notes

If your bread is till undone after the mentioned cooking time (i.e. toothpick inserted in middle not coming out clean) but looks sufficiently brown on the top, cover with a foil on the top and let it bake until it is done from the inside as well.