Blueberry EVOO Banana Bread

  • Preparation: 20min
  • Cooking Time: 45min
  • Serves: 16


Wet Ingredients

– 2 large eggs
– 60ml Frantoio or Picual EVOO
– 80g Greek Yogurt (1/3 cup)
– 1 tablespoon Vanilla Extract

Dry Ingredients

– 240g Plain Flour
– 225 Caster Sugar
– 3/4 teaspoon Bicarbonate of Soda
– 1/2 teaspoon Sea Salt
– 300g mashed overripe Bananas
– 170g fresh Blueberries (1 punnet)


Step 1

Preheat oven to 150°C. Fan forced. Line a loaf pan (27cm by 14 cm) or 4 mini loaf pans (15cm by 9cm).

Step 2

Into a bowl, mix the plain flour, bicarbonate of soda and sea salt together.

Step 3

In a stand mixer fitted with paddle attachment, whisk the sugars and eggs until light and fluffy. Add in EVOO and vanilla extract until well combined.

Step 4

Fold in the mashed bananas, half of the blueberries and the yogurt. Finally the flour mixture.

Step 5

Spoon the batter into the prepared loaf pan. Press the remaining blueberries into the top of the batter for decoration.

Step 6

Bake for 35-45 minutes until when tested with a cake tester, it pulls out clean. Cool the bread for 5 minutes in the pan. Remove and serve. Enjoy it warm or cold .