Blueberry & banana bread

Serves: 12
Prep: 10
Cook: 60

Try this convenient way to get your family to eat a little extra veggie without knowing! A natural source of fibre and protein.

Ingredients

  • 2 cups wholemeal flour
  • 2 tsp baking powder
  • ½ tsp sea salt
  • 1 cup frozen blueberries, unthawed
  • 1 ½ cups grated courgette
  • 2 ripe bananas, mashed (1/2 cup)
  • 1/3 cup reduced fat milk, or So Good Soy or Almond Milk
  • 1/4 cup maple syrup
  • 1/2 cup light flavoured olive oil
  • 2 large eggs
  • 6 Weet-Bix wheat biscuits, crushed

Method

  1. Step 1

    Preheat oven to 180°C (350°F). Lightly coat a loaf tin (23 x 13 cm) with cooking spray, line base and two long sides with a strip of baking paper.

  2. Step 2

    Combine flour, baking powder and salt in a large bowl. Add blueberries and toss to coat.

  3. Step 3

    Whisk wet ingredients (courgette, banana, milk, maple syrup, olive oil and eggs) in a separate bowl. Stir through Weet-Bix wheat biscuits to moisten.

  4. Step 4

    Add wet mixture to dry, and fold until just combined to create a thick batter. Spread into prepared pan.

  5. Step 5

    Bake 60 - 65 minutes, until top is firm and a skewer inserted into the centre of the loaf comes out clean – cover with foil during the last 20 minutes if top is browning too quickly.

  6. Step 6

    Cool in tin 5 mins, then turn out on to a rack to cool completely before slicing.

Tips

  • Make the loaf ahead of time and freeze individual slices for a great mid-morning or after-school snack.
  • Zucchini can be substituted with an equal quantity of grated carrot.

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