Banana Blueberry Mini Loaves

2020-05-08 02.33.15.jpg

Banana Blueberry Mini Loaves

School lunch baking. Freeze two of these mini loaves fast(before they get eaten) and pull then out on a couple of weeks for another week of school lunch baking.

Aside from the fluffy, moist texture, the best thing about these mini loaves is they are additive-free and use natural ingredients for sweetness. 

Freeze two of these mini loaves (fast!) to have on hand for a few days of school lunch baking another week. To freeze, when cool, add each loaf to a snap-lock bag and pop in the freezer.  

To make sure these are additive-free make sure you use plain natural yoghurt. Flavoured yoghurts and even greek yoghurt have additives in them.  

6-8 SERVES PER LOAF    

15 MINUTES PREP

30 MINUTES COOKING

INGREDIENTS

  • 1/2 cup of olive oil

  • 1 cup natural yoghurt

  • 2 eggs

  • 2 tbsp honey

  • 3 ripe bananas, mashed

  • 2 cups of flour

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp cinnamon 

  • 1/2 tsp salt

  • 1 cup frozen blueberries 

METHOD

Preheat your oven to 180°C fan bake or 200°C bake and grease four mini loaf tins well with butter.

In a bowl, gently combine the oil, yoghurt, eggs and honey. Set aside.

In a separate bowl sift the flour, baking powder, baking soda. Add salt the salt and cinnamon and combine well. 

Make a well in the centre of the dry ingredients and add the wet mixture and mashed bananas in the middle. Gently fold the wet and dry ingredients together. When the mixture is almost combined, add the blueberries finish folding. 

3/4 fill loaf tines and bake for 20-25 minutes. Golden and springy on top. Leave to cool for 5 minutes in tins to finish the baking process. 

Remove and serve warm with yoghurt or freeze for school lunches. 

Enjoy x 

Baking, School Lunches, SnacksGemma Allenloaf, banana, blueberry