Blueberry banana bread

Blueberry banana bread

Nutrition know-how

Total serving kcal per serve Fat per serve
8 269 8g


0.125 cup unsalted butter, melted
0.125 cup full-cream milk plain Greek yoghurt
1 large ripe bananas, mashed
1 large eggs
0.5 teaspoon vanilla extract
1 cups wholemeal flour
0.25 cup sugar
0.5 teaspoon baking soda
0.5 teaspoon cinnamon
0.25 teaspoon salt
1 cups blueberries


  • Preheat the oven to 175°C and grease a 22.5cm x 12.5cm loaf pan with nonstick spray.
  • Add the butter, yoghurt, bananas, eggs, and vanilla to a large bowl. Stir to combine.
  • Stir in the flour, sugar, baking soda, cinnamon, and salt. Gently stir in the blueberries.
  • Pour batter into the prepared pan and smooth the top with a spatula so it’s even. Bake for 60 minutes (if around the 40 minute mark the bread is starting to brown a lot, place a piece of foil loosely over the top and continue baking). The bread is done when it's golden brown.
  • Cool in the pan for 5 minutes, then remove from pan (carefully) and let cool on a wire rack completely.
  • Slice and serve.

These recipes should be used in consultation with the advice from your healthcare provider or nutritionist to help fulfil your daily nutritional needs. They are not designed to replace their advice.

Recipe adapted from:

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