Blueberry Banana Bread

So good!

Blueberry Banana Bread

Keyword: banana bread, featured recipe
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 8
So good!
Print Recipe



  • 250 g ripe banana
  • 10 g lime or lemon juice
  • 250 g blueberries*
  • 10 g flour
  • 140 g butter, softened
  • 2 g salt
  • 120 g sugar
  • 100 g eggs
  • 260 g all purpose flour
  • 10 g baking powder
  • 2 g baking soda


  • 100 g banana slices


Cake Batter

  • Recipe for one 1400ml cake mold. Butter and flour mold. Puree bananas with lime juice; set aside. Sift flour with baking powder and baking soda. Cream softened butter with salt and sugar. Add an egg and beat until smooth and fluffy. Lower mixer speed and add 10% of the sifted powders into the mixture. Add the remaining egg and mix until just combined. Add banana puree and the remaining powders. Mix until combined.


  • *Fresh blueberries bleeds less than frozen ones. If using frozen blueberries, rinse them in cold water, pat dry right before using.

Why does the fruit in cake go to the bottom?

  • To prevent fruits to sink to the bottom of the cake, coat fruits in flour (10g) before folding into the batter. Once added to the cake mixture the flour coating will thicken the batter immediately surrounding the fruit and help suspend the fruit. Fill up prepared mold and bake.


  • Preheat oven to 350ºF/180ºC. Lower to 325ºF/160ºC if using fan oven. Bake for about 50 minutes. Insert a thin knife blade or a wooden skewer into the center of the cake, it should come out clean. Wait 30 mins before un-molding.


  • Banana bread can be kept wrapped in plastic film for a few days in the refrigerator. It freezes very well too. Blueberry banana bread slices are amazing served toasted – enjoy!

Leave a Comment

Scroll to Top