With summer on it’s way, it is time to lighten things up a bit, including my daily slice of Banana bread.
I have come up with a Blueberry Lemon Banana bread that is light and fresh. We all love the Blueberry and Lemon combination, it’s a classic! And the bursting little Blueberries in every bite make this an irresistible treat. Perfect for breakfast, afternoon tea or as a simple snack.
I have made this Blueberry Lemon banana bread recipe with my gluten free flour blend but you can substitute it for regular flour, you may need to add a little splash of milk or water to the batter since regular flour absorbs more liquid. Just add about two tablespoons, it should be a thick batter but pourable.
3 medium very ripe bananas
2 large eggs
1/3 cup oil
1/3 cup rice syrup, honey
Juice of 1/2 lemon
2 tsp. vanilla
1/8 tsp. Salt
2 cups (gluten free) all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 cup blueberries tossed in one tablespoon flour, frozen *
Zest of 1/2 lemon (yellow part only)
Pre heat oven to 180C/350F
Line a loaf tin with parchment paper and spray with oil.
Start by blending the bananas with the eggs, oil, rice syrup or honey, vanilla and lemon juice, in a blender or food processor until smooth. Alternatively you can mash and whisk by hand in a large bowl.
In a large bowl, mix the flour, salt, lemon zest, baking powder, baking soda and whisk to combine. Add the batter from the food processor and mix carefully with a rubber spatula to combine. Add the blueberries and combine gently.
Pour into loaf tin and place in the middle of the oven, bake for 50 to 55 minutes or until cooked thru. Insert a wooden skewer into the middle to test, if it comes out dry the blueberry banana bread is done. Remove from oven and place on a rack to cool.
*Note: I prefer frozen Blueberries since they keep their shape better.