Name: Mini blueberry and banana bread loaves
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Ingredients: 2 cup self-raising flour; 1 teaspoon ground cinnamon; 1/2 cup brown sugar; 4 ripe bananas, mashed; 125 gram butter, melted; 2 eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 2/3 cup frozen blueberries; 1/4 cup crumbled ricotta; Whipped blueberry ricotta; 1 1/2 cup ricotta; 2 tablespoon thickened cream; 2 tablespoon icing sugar; 1 teaspoon grated lemon zest; 1/2 cup frozen blueberries, thawed

Mini blueberry and banana bread loaves

These beautiful little loaves are miniature versions of our classic blueberry and banana bread recipe, perfect for lunchbox snacks or portion-controlled morning tea. Serve with a rich dollop of whipped blueberry ricotta cream.

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Makes 8

Prep

40M

Cook

30M

Total

1H 10M

Ingredients

2 cup self-raising flour

1 teaspoon ground cinnamon

1/2 cup brown sugar

4 ripe bananas, mashed

125 gram butter, melted

2 eggs

1/2 cup milk

1 teaspoon vanilla extract

2/3 cup frozen blueberries

1/4 cup crumbled ricotta

Whipped blueberry ricotta

1 1/2 cup ricotta

2 tablespoon thickened cream

2 tablespoon icing sugar

1 teaspoon grated lemon zest

1/2 cup frozen blueberries, thawed

Method

1.Preheat oven to moderate, 180°C. Lightly grease an 8-hole mini loaf pan. Line with strips of baking paper, extending over the two long sides.

2.Sift flour and cinnamon together into a large bowl. Stir in brown sugar. Make a well in centre.

3.In a large jug, combine bananas, butter, eggs, milk and vanilla extract. Pour into flour mixture. Fold lightly together to combine. Fold in blueberries and ricotta through.

4.Divide between recesses. Bake 25-30 minutes, until cooked when tested. Cool in pan 5 minutes before turning onto a wire rack to cool completely.

5.Meanwhile, make whipped ricotta: In a bowl, beat ricotta, cream and icing sugar together until smooth. Stir in lemon zest. Fold blueberries through. Spread over loaves to serve.

Make sure you beat your icing until the sugar dissolves giving a smooth end result.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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