They save the best for last, but where's the enjoyment in that?
I mean, if we hold out until the last hoorah when we do we get the chance to cherish the goodness? Life's meant for enjoying and Today I'm all about enjoyment!
So I'm flipping that saying and sharing a recipe that is an absolute favourite of mine and quite a regular in our kitchen. This recipe is perfect for over-ripe bananas and it makes a great breakfast alternative, toasted and served with yogurt. Moist, soft and fluffy on the inside with bursts of juicy blueberries and a crispy crust this is one recipe that is pretty irresistible.
Not only that, but it's quick and easy to make, there's no need to stand around mashing bananas and with only using one mixing bowl, the clean up is a cinch.
Banana Blueberry Bread
- 3 Medium to Large Bananas - peeled & broken into thirds (if using frozen bananas, defrost the first)
- 2 tbsp Golden Syrup
- 1 egg
- 1/2 cup Brown Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Self Raising Flour
- 1 teaspoon cinnamon
- 1 pinch salt
- 1/2 cup blueberries (or more if you like)
1. Preheat the oven to 180 and line a loaf pan with baking paper.
2. Using a stand mixer with the beater attachment (on low speed) beat the bananas for 2-3 minutes until mashed to a smooth consistency. Turn the mixer up to a medium speed and gradually add the golden syrup, egg, vanilla and brown sugar one item at a time, leaving time for each ingredient to mix in before adding the next. Turn the mixer off, add in flour, cinnamon & salt and start the mixer back up to a slow speed, once everything is mixed in turn back up to medium for 1 -2 minutes.
3. Take the mixing bowl off the stand and stir in the blueberries using a spoon - you don't want to beat these in as we want to keep them in shape. Once they are mixed through pour all the mixture in your prepared loaf pan. Pop into the oven for 35-40 minutes or until a inserted skewer comes out clean.
4. Leave to cool on a wire rack for a few minutes. While still fresh out of the oven enjoy warm with butter - otherwise toast to crisp up crust and serve with butter or yogurt. Store in an air-tight container for 2 - 3 days.