This lemon, blueberry & white chocolate banana bread is absolutely sensational. This loaf is zesty, sweet and fluffy, I just know it is going to be your new favourite snack!
Ingredients needed:
- bananas
- maple syrup
- melted butter
- eggs
- lemon juice
- lemon zest
- almond milk
- vanilla extract
- self raising flour
- white chocolate
- frozen blueberries
How to make lemon, blueberry & white chocolate banana bread:
- Preheat oven to 180°c (fan forced) and line a loaf tin (21.5cmx13cmx12cm)
- In a mixing bowl add the mashed bananas, maple syrup, melted butter, vanilla extract, egg, almond milk, lemon zest/juice and combine.
- Add in the flour and mix until combined. Gently fold in the blueberries and white chocolate.
- Transfer mixture to the lined loaf tin and bake for 50-55 minutes.
- Let cool, slice up and enjoy.
Store in an airtight container in the cupboard for 2-3 days or the fridge for 3-4 days. This recipe is also freezer friendly!
Ingredient substitutions:
- Instead of MELTED BUTTER: You can use melted coconut oil or olive oil
- Instead of ALMOND MILK: You can use any milk of your choice
- Instead of BANANAS: You can use 3/4 cup apple sauce
- To make this recipe DAIRY FREE: Omit the white chocolate or use a dairy free variety. You can also use dairy free butter.
Other recipes to try:
lemon, blueberry & white chocolate banana bread
This lemon, blueberry & white chocolate banana bread is absolutely sensational. This loaf is zesty, sweet and fluffy, I just know it is going to be your new favourite snack!
Ingredients
- 2 bananas mashed
- 1/3 cup maple syrup
- 1/4 cup melted butter
- 1 egg
- 3/4 cup almond milk
- juice of 1 lemon
- zest of 1 lemon
- 2 cups self raising flour
- 1 cup frozen blueberries
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 180°c (fan forced) and line a loaf tin (21.5cmx13cmx12cm).
- In a mixing bowl add the mashed bananas, maple syrup, melted butter, vanilla extract, egg, almond milk, lemon zest/juice and combine.
- Add in the flour and mix until combined. Gently fold in the blueberries and white chocolate.
- Transfer mixture to the lined loaf tin and bake for 50-55 minutes or until cooked.Let cool, slice up and enjoy!
Notes
Store in an airtight container in the cupboard for 2-3 days or the fridge for 3-4 days.
This recipe is also freezer friendly!
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