Chiquita banana blueberry crumble loaf

Chiquita banana blueberry crumble loaf
Chiquita banana blueberry crumble loaf
Dessert
70 min
Normal
Vegetarian
1
Preheat the oven to 170ºC/325ºF/gas 3 and grease and line a 450g / 1 lb loaf tin.

In a small bowl, combine the flour, baking powder and salt.
2
In a large bowl, beat together the light brown sugar, eggs and melted butter with an electric whisk until light and fluffy, about 3-5 minutes.

Fold the flour mixture into the wet mixture with the 3 mashed bananas and 100g blueberries, making sure the fruit is evenly dispersed.

Pour the batter into the prepared tin and top with horizontal lines of sliced banana, sprinkle over the remaining 50g blueberries, then finally sprinkle over the oats and almonds.

3
Place into the preheated oven and bake for 1 hour, or until a skewer inserted into the cake comes out clean.

TIP: Swap out blueberries for raspberries if you fancy changing it up.

INGREDIENTS FOR 2 PERSONS

-
2 persons
+
1 1/3 cup wholemeal flour
2 1/2 tsp baking powder
1 tsp fine salt
1 1/4 cups light brown sugar
2 eggs
4 tbsp melted butter
4 Chiquita banana
3/4 cup blueberries
1 tbsp rolled oats
1 tbsp flaked almonds
Nutritional values per person
293 kcal
8.1g
4.2g
53.3g
28.7g
4.9g
5.8g
1.2g
Chiquita banana blueberry crumble loaf
Nutritional values per person
293 kcal
8.1g
4.2g
53.3g
28.7g
4.9g
5.8g
1.2g

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