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Blueberry, ginger & banana loaf
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80g (about 4 pieces) stem ginger, plus 2 tbsp syrup
220g plain flour
¼ tsp sea salt flakes
160g dark brown soft sugar
3 tsp baking powder
3 ripe bananas
100ml natural yogurt
1 Waitrose Duchy Organic Free Range Medium Egg
1 tbsp demerara sugar
1. Preheat the oven to 180ºC, gas mark 4 and line a 900g loaf tin with baking parchment. Thinly slice the stem ginger.
2. Put the flour, salt, sugar and baking powder in a large mixing bowl, briefly mix to combine, then set aside. Mash the bananas in a separate mixing bowl. Add the stem ginger and its syrup, blueberries (reserving a handful for the top), yogurt and egg. Use a fork to mix together all the wet ingredients until well combined.
3. Make a well in the centre of the dry ingredients and gradually tip the wet mixture into the well. Briefly incorporate the wet mix into the dry then, when just combined, transfer to the prepared tin. Scatter the reserved blueberries over the top, followed by the demerara sugar.
4. Bake for 55 minutes-1 hour 5 minutes, or until golden and a skewer inserted into the centre comes out clean. Set aside for 20 minutes, then remove from the tin and cool completely on a cooling rack before slicing.
Typical values per serving:
This recipe was first published in September 2021.
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