Banana bread – dairy-free


  • 3/4 cup self-raising flour
  • 3/4 cup wholemeal self-raising flour
  • 1/2 teaspoon ground mixed spice
  • 2/3 cup firmly packed brown sugar
  • 2 large over-ripe bananas, mashed
  • 2 eggs, lightly beaten
  • 1/3 cup canola oil
  • 1/4 cup soy milk
  • 125g fresh blueberries
  • Non-dairy spread, to serve

Preheat oven to 180°C/160°C fan-forced. Grease a 6 x 9 x 22 cm (base) loaf pan. Line pan with baking paper, allowing a 2 cm overhang at both long ends.

  1. Sift flours and mixed spice into a bowl. Stir in sugar.
  2. Combine banana, eggs, oil and milk in a large jug. Gradually stir egg mixture into flour mixture until combined.
  3. Gently stir in blueberries.
  4. Spoon mixture into prepared pan. Smooth surface with a spatula.
  5. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
  6. Set aside in pan for 10 minutes. Transfer to a wire rack to cool.
  7. Slice and serve fresh or toasted with non-dairy spread.