Lightly spray a loaf tin with oil and line with baking paper. Preheat the oven to 180c (fan forced 160c)
In a bowl, mash bananas using a fork.
- 120 g unsalted butter (soft)
- 150 g light brown sugar
Melt butter in a microwave safe bowl. When the butter is still warm, add brown sugar and mix well.
- 2 eggs (room temperature)
Add egg one by one, mixing well after each addition.
- 80 g plain yogurt (or sour cream)
Add yoghurt or sour cream, mix well. Then add mashed banana and mix.
- 250 g flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 50 ml milk
Add sifted dry ingredients (flour, baking powder, salt, cinnamon), milk, and vanilla essence and lightly mix just until well combined and no dry bits can be seen.
Add in blueberry (lightly coated in flour) and fold until blueberries are spread evenly.
Pour batter into prepared tin, level the top with spatula.
Bake for 50-55 mins, checking at 50 min with a skewer or toothpick. If it comes out clean and dry, it’s done. If the top is starting to brown too quickly, cover loosely with foil and continue baking until done.
Let the banana bread cool completely in the tin on a wire rack. Once cooled, take it out of the tin and your banana bread is ready. Slice just before serving. Best served lightly toasted with butter. Enjoy!