Ingredients Jump to Instructions ↓

  1. 3/4 cup self-raising flour

  2. 3/4 cup wholemeal self-raising flour

  3. 1/2 teaspoon ground mixed spice

  4. 2/3 cup firmly packed brown sugar

  5. 2 large over-ripe bananas, mashed (see note)

  6. 2 eggs, lightly beaten

  7. 1/3 cup canola oil

  8. 1/4 cup soy milk

  9. 125g fresh blueberries non-dairy spread, to serve

Instructions Jump to Ingredients ↑

  1. Method Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 9cm x 22cm (base) loaf pan. Line pan with baking paper, allowing a 2cm overhang at both long ends. Sift flours and mixed spice into a bowl. Stir in sugar. Combine banana, eggs, oil and milk in a large jug. Gradually stir egg mixture into flour mixture until combined. Gently stir in blueberries. Spoon mixture into prepared pan. Smooth surface with a spatula. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside in pan for 10 minutes. Transfer to a wire rack to cool. Slice and serve fresh or toasted with non-dairy spread.


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