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How to make Mini banana and blueberry breads

Yield = 8
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 2 cups self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1/2 cup caster sugar
  • 3/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 overripe banana, mashed
  • 1 cup fresh blueberries or frozen blueberries
  • Extra 1 banana, sliced

Method

  • 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.