Blueberry & banana bread
Prep
10 min
Cook
1h
Serves
12
Skill
Vegetarian
Prep
10 min
Cook
1h
Serves
12
Skill
High FibreFruitWeet BixBreadsHealth SnacksLunchboxPicnics and SnacksBrunchLow in FatLow in SugarLow in Sodium
Try this convenient way to get your family to eat a little extra veggie without knowing! A natural source of fibre and protein.
Ingredients
- 2 cups wholemeal flour
- 2 tsp baking powder
- ½ tsp sea salt
- 1 cup frozen blueberries, unthawed
- 1 ½ cups grated zucchini
- 2 ripe bananas, mashed (1/2 cup)
- 1/3 cup reduced fat milk, or So Good Soy or Almond Milk
- 1/4 cup maple syrup
- 1/2 cup light flavoured olive oil
- 2 large eggs
- 6 Weet-Bix wheat biscuits, crushed
Nutrition per serving
993 kJ
energy kj
5 g
protein
2 g
saturated fat
3.5 g
dietary fibre
29 g
carbohydrate
12 g
sugars
187 mg
sodium
Method
- Preheat oven to 180°C (350°F). Lightly coat a loaf tin (23 x 13 cm) with cooking spray, line base and two long sides with a strip of baking paper.
- Combine flour, baking powder and salt in a large bowl. Add blueberries and toss to coat.
- Whisk wet ingredients (zucchini, banana, milk, maple syrup, olive oil and eggs) in a separate bowl. Stir through Weet-Bix wheat biscuits to moisten.
- Add wet mixture to dry, and fold until just combined to create a thick batter. Spread into prepared pan.
- Bake 60 - 65 minutes, until top is firm and a skewer inserted into the centre of the loaf comes out clean – cover with foil during the last 20 minutes if top is browning too quickly.
- Cool in tin 5 mins, then turn out on to a rack to cool completely before slicing.
- 2 cups wholemeal flour
- 2 tsp baking powder
- ½ tsp sea salt
- 1 cup frozen blueberries, unthawed
- 1 ½ cups grated zucchini
- 2 ripe bananas, mashed (1/2 cup)
- 1/3 cup reduced fat milk, or So Good Soy or Almond Milk
- 1/4 cup maple syrup
- 1/2 cup light flavoured olive oil
- 2 large eggs
- 6 Weet-Bix wheat biscuits, crushed
Nutrition per serving
993 kJ
energy kj
5 g
protein
2 g
saturated fat
3.5 g
dietary fibre
29 g
carbohydrate
12 g
sugars
187 mg
sodium
- Preheat oven to 180°C (350°F). Lightly coat a loaf tin (23 x 13 cm) with cooking spray, line base and two long sides with a strip of baking paper.
- Combine flour, baking powder and salt in a large bowl. Add blueberries and toss to coat.
- Whisk wet ingredients (zucchini, banana, milk, maple syrup, olive oil and eggs) in a separate bowl. Stir through Weet-Bix wheat biscuits to moisten.
- Add wet mixture to dry, and fold until just combined to create a thick batter. Spread into prepared pan.
- Bake 60 - 65 minutes, until top is firm and a skewer inserted into the centre of the loaf comes out clean – cover with foil during the last 20 minutes if top is browning too quickly.
- Cool in tin 5 mins, then turn out on to a rack to cool completely before slicing.