There is no better feeling than walking into a house and smelling a fresh banana bread in the oven - you're welcome, future husband. This recipe is so simple and full of flavour, and isn't too sweet since we've swapped the caster sugar for maple syrup (you can also use golden syrup if you prefer).
Any dessert that has blueberries in it is a winner for me, so this banana bread is made extra special with fresh blueberries inside, and molten, roasted blueberries on the top. I like to puree my bananas in the blender rather than mash with a fork as this helps the smooth flavour fill the loaf more evenly (I'm also not a fan of big lumps of bananas in my bread). For extra crunch, sprinkle a mixture of cinnamon and raw sugar on top of the loaf before baking.
Ingredients:
125g Butter, softened
1 Cup Brown Sugar
2 Eggs
1 3/4 Cup Plain Flour
1 Tsp Baking Powder
1 Tsp Ground Cinnamon
3 Bananas, Mashed/Pureed
1 Punnet Blueberries
1/3 Cup Maple Syrup
Let's Make This Banana Bread:
Pre heat oven to 180 degrees fan forced and line a loaf tin with parchment paper.
In a mixing bowl, beat together butter and sugar. Add eggs and mix through. Add banana, vanilla, and maple syrup and combine.
Sift in the flour and baking powder and fold. Toss is 3/4 of the blueberries and stir through.
Pour batter into the loaf tin and sprinkle the remaining blueberries on top.
Bake for 60 minutes or until a skewer comes out clean. Allow to cool for 20 minutes before slicing.
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