Blueberry Banana Bread



  • Melted butter, to grease
  • 265g (1¾ cups) self-raising flour
  • 40g (¼ cup) plain flour
  • 140g (⅔ cup, firmly packed brown sugar
  • 195g (¾ cup) mashed overripe banana
  • 125ml (½ cup) reduced-fat milk
  • 2 eggs, lightly whisked
  • 50g butter, melted, cooled
  • 1 teaspoon vanilla essence
  • 250g blueberries
  • Lemon curd, to serve


  1. Preheat oven to 180°C. Brush a 20 x 10cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper.
  2. Sift the combined flour into a large bowl. Stir in the sugar. Combine the banana, milk, egg, butter and vanilla in a medium bowl.
  3. Add the banana mixture and blueberries to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface. Bake in oven, covering with foil if necessary to prevent overbrowning, for 50-55 minutes or until a skewer inserted into the centre comes out clean.
  4. Set aside in the pan for 5 minutes to cool before turning onto a wire rack to cool completely. Cut into slices and toast, if desired. Serve with lemon curd.