A light and moist wholegrain banana and blueberry loaf with natural sweetness from the fruit and natural sugar - maple syrup or honey.
Preheat the oven to 180 degrees centigrade. Grease a 2lb loaf tin.
Mash the banana with the back of a fork. Leave to one side.
Mix the butter, honey, eggs, vanilla, milk together until combined.
In a separate bowl combine the flour, bicarbonate of soda, baking powder, and salt.
Add the banana, and the ‘wet’ ingredients (butter, honey, eggs etc) and stir to combine completely.
Add 110g blueberries and fold those in gently.
Pour into the greased loaf tin and scatter over the remaining 40g berries.
Bake for approx. 50 minutes.
Leave to cool then remove from the pan.
Preheat the oven to 180 degrees centigrade. Grease a 2lb loaf tin.
Process the banana 15 sec/speed 10 (or 3 sec/speed 10 if using a fresh banana). Scrape down. Repeat. Remove from the TM bowl.
Process the butter, honey, eggs, vanilla, milk together 5 sec/speed 3.5
Add the flour, bicarbonate of soda, baking powder, and salt. Combine 10 sec/speed 4
Add frozen banana 10 sec/speed 6
Add 110g blueberries and stir those in with the spatula.
Pour into the greased loaf tin and scatter over the remaining 40g berries.
Bake for approx. 50 minutes.
Leave to cool then remove from the pan.