top of page

Blueberry and Banana Bread


This blueberry and banana bread is the perfect excuse to use up some over ripe bananas and adding blueberries just makes the recipe even nicer.




200g plain flour
100g Wholemeal flour
1 tablespoon baking powder
1⁄2 teaspoon bicarbonate of soda
100g Brown sugar (heaped)
2 eggs lightly beaten
150 ml oil (I used a mixture of canola and olive, but any is fine. Add a little more milk if the mixture still seems too thick)
200g Greek yogurt
60 ml milk
50g Blueberries
2 ripe bananas mashed


Here’s How:


Preheat the oven to 175C/375F.
Combine the flours, baking powder, soda and sugar in a large bowl.
Combine the eggs, oil, yogurt, and milk in another bowl or jug.
Add the wet ingredients to the dry. Stir until just combined then fold in the fruit . Add a tiny bit more milk if the mixture still seems too thick (The consistency of the batter can vary depending on which brand of yoghurt you use). You want the batter to be a soft dropping consistency.

Pour the batter into a lined loaf tin then bake for 35 minutes or until risen and golden and a skewer pushed into the centre comes out clean.
Cool on a wire rack, then store in an air tight container.


Recipe by Peter Sidwell

Blueberry and Banana Bread

    bottom of page