One of my favourite things to cook is banana bread. The other day I one upped it and made Bananaberry Bread! It tastes sooo good (that good I had to share it with you all!). It’s great as a snack, breakfast or even dessert! I’ve adapted the recipe from ‘The Australian Women’s Weekly – The Retro Cookbook’ which also is pretty awesome.
90 grams of unsalted butter softened
1 teaspoon of vanilla extract
1 cup of firmly packed light brown sugar (you can use caster or other sugars, I have in the past but it tastes best with brown sugar)
1 cup of plain all-purpose flour
1 cup of self-raising flour
1 mashed banana
½ cup of mashed strawberries
½ cup of chopped blueberries
1 preheat oven to 180C/350F. Grease a loaf pan and line base and the long sides with baking paper (this helps to get the banana bread out when it’s done, I’ve also just greased the loaf tin and coated it with plain flour before but whatever way you prefer is up to you)
2 beat butter extract, and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs one at a time. Transfer mixture to a large bowl; stir in mashed banana, mashed strawberry and the chopped blueberries. Add sifted flours in two batched and mix.
3 spread mixture into pan and cover with a strip of pleated foil. Bake 40 minutes in the oven, uncover and then bake a further 30 minutes. Take the bread out at let it stand for 5 minutes before transferring it onto a wire rack to cool.
You can eat the Bananaberry bread as it or spread with lashing of butter, or maybe serve like a scone with jam and cream.