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Paddock to Plate Recipe: Blueberry & Banana Bread

Bringing together bananas from Australia's tropical north, blueberries from our horticulture regions and flour from Australia's great wheat belt - you'll love this Blueberry and Banana Bread. Perfect for winter!


Serves 8, Prep 10 mins, Cooking 1 hour

  • 2¼ cups (335g) self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2/3 cup (150g) caster sugar
  • ¾ cup (185ml) milk
  • ½ cup (125ml) vegetable oil
  • 2 Coles Brand Australian Free Range Eggs
  • 1 tsp vanilla extract
  • 2 ripe bananas, mashed
  • 125g punnet blueberries
  • Blueberries, extra, to serve
  • Honey, to serve
  • Butter, softened, to serve


  1. Preheat oven to 180°C. Grease and line a 11cm x 21cm loaf pan with baking paper.
  2. Combine flour, bicarbonate of soda, cinnamon, nutmeg and sugar in a large bowl. Whisk milk, oil, eggs, vanilla and banana in a medium bowl. Add wet ingredients to dry ingredients and stir to combine. Fold in blueberries.
  3. Pour into prepared pan. Smooth top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool in pan for 10 mins. Turn out onto a wire rack to cool. Serve with extra blueberries, honey and butter.

For this recipe you will need an 11cm x 21cm loaf pan

Meet the Farmer

You've sampled the produce, now meet the farmer behind it. Ridley Bell is one of Australia's original blueberry producers. Read his story here.

Ridley Bell and his daughter Natalie are longstanding blueberry producers

This recipe has been provided by Coles, a proud partner of AustralianFarmers.

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