Banana & blueberry breakfast loaf

  • Prep: 15m
  • Serves: 6
  • Cook: 25m
Presentation photo of Banana & blueberry breakfast loaf


All to be sourced organic where possible

  • 2 eggs or 2 chia eggs (2 tbsp of ground chia seeds and 6 tbsp water)
  • 100ml coconut oil
  • 250g self-raising flour
  • 125g golden caster sugar
  • ½ tsp nutmeg, freshly grated
  • ½ tsp salt
  • 1 lemon (zest and juice)
  • 3 overripe bananas, mashed (to make 350g)
  • 75ml your preferred milk
  • 1 tsp vanilla extract
  • 125g fresh blueberries

Recipe by


  1. Heat oven to 200°C / 180°C fan / gas mark 6. Line a 2lb loaf tin with parchment paper.
  2. If using a chia egg, prepare it by mixing together the ground chia seeds and water. Set aside.
  3. Melt the coconut oil in a pan.
  4. Mix together the flour, sugar, nutmeg, salt and lemon zest in a bowl.
  5. Mash bananas with a fork. Add milk, vanilla extract, cooled coconut oil, lemon juice and egg. Mix well. Add banana mixture to the dry ingredients until well combined. Fold in the fresh blueberries. Do not overmix.
  6. Carefully transfer the mixture into the loaf tin and spread evenly.
  7. Place in the oven for 25-30 mins until golden or until an inserted cake skewer comes out completely clean. Once done, leave for 10 mins in the tin, then transfer to a rack and leave to cool completely before cutting.