Mini banana and blueberry breads
The kids will love these tasty low-fat banana and blueberry breads.
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0:15
To Prep |
0:15
To Cook |
11
INGREDIENTS |
EASY
DIFFICULTY |
8
MAKES |
0
AVG RATING (0 Members) |
recipe
To my cookbook
- Ingredients
- Nutrition
|
Energy 1280kJ |
Fat saturated 1.70g |
|
Fat Total 9.40g |
Carbohydrate sugars g |
|
Carbohydrate Total 47.70g |
Dietary Fibre 2.50g |
|
Protein 6.70g |
Cholesterol 49.00mg |
|
Sodium 411.00mg |
All nutrition values are per serve.
- Method
- Notes
-
Step 1
Preheat oven to 190C/170C fan-forced. Grease an 8-hole 3/4 cup-capacity mini loaf pan. Line base and 2 long sides with baking paper, extending paper 1cm above edges of pans.
-
Step 2
Sift flour, bicarbonate of soda and cinnamon in a large bowl. Stir in sugar. Whisk buttermilk, oil, eggs, vanilla and mashed banana in a medium bowl. Add buttermilk mixture to flour mixture. Stir until just combined. Fold in blueberries.
-
Step 3
Spoon into prepared pan holes. Smooth top. Arrange extra banana over batter.
-
Step 4
Bake for 15 minutes or until a skewer inserted into centre of each loaf comes out clean. Cool in pan for 5 minutes. Turn, top-side up, onto a wire rack to cool completely. Store in an airtight container at room temperature.
Banana bread can be frozen. Wrap in plastic wrap, then foil. Freeze for up to 3 months. Thaw at room temperature.
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