Blueberry & banana bread

Try this easy twist on classic banana bread! A natural source of fibre and protein it's loaded with juicy blueberries and it's a convenient way to get your family eating a little extra veggie without knowing! Make ahead of time and freeze individual slices for a convenient, healthy snack any time.

  • Skill Easy
  • Prep time 10 mins
  • Cook time 60 mins
  • Servings 12


  • 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


  1. 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.
  2. Combine flour, baking powder and salt in a large bowl. Add blueberries and toss to coat.
  3. Whisk wet ingredients (zucchini, banana, milk, maple syrup, olive oil and eggs) in a separate bowl. Stir through Weet-Bix wheat biscuits to moisten.
  4. Add wet mixture to dry, and fold until just combined to create a thick batter. Spread into prepared pan.
  5. 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.
  6. Cool in tin 5 mins, then turn out on to a rack to cool completely before slicing.


  • Make the loaf ahead of time and freeze individual slices for a great mid-morning or after-school snack.
  • Zucchini can be substituted with an equal quantity of grated carrot.

Nutritional information:

  • Per Serve
  • Energy (kJ)
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  • Protein (g)
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  • Dietary Fibre (g)
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  • Calcium (mg)
  • Iron (mg)