Chiquita banana blueberry crumble loaf

Chiquita banana blueberry crumble loaf
Chiquita banana blueberry crumble loaf
Dessert
70 min
Normal
3
Vegetarian

This moist and fruity banana loaf has an oaty crumble topping, perfect for both breakfast or afternoon tea.

1 3
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.
1/3 cup
2 1/2 tsp
1 tsp
Chiquita banana blueberry crumble loaf
2 3
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.

1 1/4 cups
2
4 tbsp
4: 3 ripe and mashed; and 1 whole, sliced into 1 cm slices, to serve
3/4 cup
1 tbsp
Chiquita banana blueberry crumble loaf
3 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.
Chiquita banana blueberry crumble loaf
-
2 persons
+
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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