Simple Banana & Blueberry Bread

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5 from 1 vote

Prep Time 5

Cook Time 50

Servings 10 slices

2 medium ripe bananas (200g peeled weight)
1/2 cup/ 90g of blueberries (we used frozen; you can substitute with any other berries)
1 tsp of vanilla extract
3/4 cup/ 190ml of soy milk (or other)
1 cup/ 140g of self-raising flour (substitute with plain flour and 1.5tsp of baking powder)

Preheat the oven to 200c/390f.
Mash the banana in a large bowl, then add the remaining ingredients and stir to combine.
Evenly spoon the mixture into a lined loaf tin then place in the oven and bake for 50-55 minutes (every oven is different, cook until a skewer comes out clean).
Remove from the oven and allow to rest in the tin for 5 minutes before removing, and placing on a cooling rack to cool fully before slicing.
Enjoy!

Store on the bench in an airtight container for 2 days, in the fridge for up to 5 days, or freeze for up to 2 months.

Our oven is fan forced, adjust accordingly if needed.

This will firm up as it cools down. Do not remove it from the oven until it is cooked, where a skewer comes out clean or when it has just stopped