Straight into February, no messing about here.
We've been eating up leftovers, over ripe and needing using ingredients around this house like no one's business! We have made meal plans each week since January and we are keeping it going. My year of the environment is really starting to take affect.
Our house is now producing less waste and I am growing more conscious of what we buy, consume and put in our bodies. I am also very conscious of what we are not using and just hate seeing things, especially food, go to waste. Ripe bananas are the perfect example.
It takes two ripe bananas, a handful of blueberry and some store cupboard ingredients to make this yummy loaf. The perfect way to use up what is going off in the fruit bowl. With a really tender crumb, that's even better the next, this load is ideal for a treat yo' self breakfast!!
Banana and Blueberry Loaf
2 ripe bananas
125g caster sugar
250g self raising flour
1tsp baking powder
2 large eggs
125ml vegetable oil
125ml almond milk
Preheat your oven 180C/350F or Gas Mark 4.
Line a 2lb loaf tin with some parchment or loaf liner.
Mash the banana in a bowl. Add all the ingredients, except the blueberries, into the bowl and mix with an electric mixer until just combined.
Fold in the blueberries, until spread throughout.
Bake in your preheated oven for 30-40 minutes, until the top is golden and crusted or a skewer inserted in the middle comes out clear.
Allow to cool in the tin for at least 15 minutes, before removing to a wire rack to cool fully before slicing.