This banana blueberry bread is so good. Everybody asks for the recipe: this bread is moist and easy to make too. Note: If you are using frozen blueberries, you can thaw them in the microwave for about 3 minutes. However, you need to increase the amount of blueberries to 3/4 cup.
1/2 cup fresh blueberries
2 tablespoons plain flour
1/2 cup quick cooking oats
1/2 cup (60g) chopped pecans
1 1/2 cups (190g) plain flour
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
1 cup (220g) white sugar
1 cup mashed bananas
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Preheat oven to 180 degrees C. Grease and flour a 23x13cm loaf tin.
In a medium bowl, coat blueberries in 2 tablespoons flour. Gently stir blueberries together with oats, nuts, 1 1/2 cups flour, bicarb soda and salt.
In a large bowl, cream butter. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed banana. Add blueberry mixture to creamed mixture and stir just until moistened. Spoon batter into the prepared tin.
Bake for 50 to 55 minutes or until a wooden toothpick comes out clean when inserted in the centre of the loaf. Cool in tin for 10 minutes. Remove from tin and cool completely on a wire rack.