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.

  • 40 mins preparation
  • 30 mins cooking
  • Makes 8
  • Print


Mini blueberry and banana bread loaves
  • 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
  • 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.

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