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
wholemeal flour
2 1/2 tsp
baking powder
1 tsp
fine salt
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
light brown sugar
2
eggs
4 tbsp
melted butter
4: 3 ripe and mashed; and 1 whole, sliced into 1 cm slices, to serve
Chiquita bananas
3/4 cup
blueberries
1 tbsp
rolled oats
1 tbsp
flaked almonds
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
+
1 1/3 cup
2 1/2 tsp
1 tsp
1 1/4 cups
2
4 tbsp
4
3/4 cup
1 tbsp
1 tbsp
Chiquita banana blueberry crumble loaf
Nutritional values per person
293 kcal
Calories
8.1g
Fat
4.2g
Saturates
53.3g
Carbohydrate
28.7g
Sugars
4.9g
Fiber
5.8g
Protein
1.2g
Salt
Your Rating

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