Blueberry and banana bread

August 16, 2015

Blueberry and banana bread

Blueberry and banana bread

We always keep a batch of this cake in our freezer – ready whenever we need it. Banana bread is so easy to make and can be adapted to use up any flours/nuts/dried fruit you have in your kitchen. This recipe uses only good-for-you ingredients, and none of the nasties you’d find in shop-bought cakes.

Makes 1 loaf

You will need:

  • 3 ripe bananas (plus 1 for decorating)
  • 3 eggs
  • 1 tbsp coconut oil or organic butter, melted
  • 2 tbsp honey
  • 3 tbsp milk of choice (we used oat milk)
  • 1 tsp baking powder
  • 1 tsp cinnamon/vanilla seeds (or both)
  • 2 cups flour (use any healthy flour you like – almond, coconut, buckwheat, brown rice, oats. We used a combination of all 5)
  • 1/4 cup chia seeds
  • 1/4 cup ground flaxseeds (or sunflower seeds)
  • Small handful chopped dates or sultanas
  • Small handful chopped pecans or walnuts
  • Large handful blueberries


  1. Preheat the oven to 160°C/325°F/gas 3, and grease a non-stick loaf or cake tin with coconut oil.
  2. Mash three bananas in a large bowl, then add the eggs, coconut oil, honey and milk. Whisk until combined.
  3. Add the remaining ingredients to the bowl and mix together until just combined.
  4. Spoon the mixture into the baking tin and level with a spatula. Slice the fourth banana into three strips and lay on top.
  5. Bake for 50 mins until golden brown and firm to the touch. If it starts to brown too much during cooking, cover with foil. A skewer inserted into the centre of the cake should come out clean.
  6. We love this served with natural yogurt / with a little smear of butter / with peanut or almond butter and extra banana slices.


Store in an airtight tin in a cool place/fridge for up to 4 days. Freeze for up to 3 months.

Try adding a handful of dark chocolate (preferably 90% minimum cocoa), chopped into chunks, to the mixture.

See more Baking recipes

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