Sunday, March 6, 2011

Blueberry Banana Bread

Pardon my ignorance: Is quick bread the same as a cake?

Without a doubt, this Blueberry Banana Bread fulfils the criteria of a healthy bake with the use of bananas and blueberries, as well as its relatively low fat content.

Beside contributing to a moist and soft texture, the bananas fill the cake with their natural sweetness and fragrance. This perfectly compliments the tanginess of the blueberries. :)

I am submitting this to Aspiring Bakers #5: Fruity March (March 2011) hosted by Bakericious.

Thanks to Baking Bites for sharing the recipe. :)

Blueberry Banana Bread
Adapted from: Baking Bites

Ingredients (Makes a 9 x 5-inch loaf)
225 g plain flour
1 1/2 tsp baking powder
1/4 tsp salt
135 g sugar
45 g vegetable oil
2 large ripe bananas, mashed
1 large egg
1 tsp vanilla essence
125 g blueberries

1. Preheat oven to 350°F (175°C). Grease and flour a 9 × 5-inch loaf pan.
2. Sift flour, baking powder and salt together and whisk well.
3. In a large bowl, whisk sugar, vegetable oil, egg, vanilla essence and mashed bananas together until smooth.
4. Add in the flour mixture and stir until just combined and no traces of flour remain.
5. Fold in blueberries with a spatula.
6. Pour the batter into the prepared pan. Bake at 350°F (175°C) for about 60 minutes, until a skewer inserted into the centre comes out with only a few moist crumbs attached.
7. Cool in pan for 10 minutes. Unmold from pan and cool completely on a wire rack.