This moist banana loaf is so delicious it is hard to believe that it is low-fat.


  • Melted butter, to grease
  • 125ml (1/2 cup) mashed overripe banana
  • 100g (1/2 cup) caster sugar
  • 1 x 140g ctn apple fruit puree (Goulburn Valley brand)
  • 2 eggs
  • 125ml (1/2 cup) reduced-fat milk
  • 1 tablespoon light olive oil or vegetable oil
  • 120g (3/4 cup) wholemeal self-raising flour
  • 120g (3/4 cup) white self-raising flour
  • 120g (3/4 cup) fresh blueberries


  1. Preheat oven to 180°C. Brush a 6cm-deep, 9.5 x 20cm (base measurement) loaf pan with melted butter to lightly grease. Line base and 2 long sides with non-stick baking paper.
  2. Combine the banana, sugar, apple, eggs, milk and oil in a large bowl.
  3. Sift over the combined flours. Add the husks from the sieve. Use a large metal spoon to fold the flour into the banana mixture until just combined. Add the blueberries and gently fold.
  4. Spoon the mixture into prepared pan and smooth the surface. Bake in oven for 1 hour or until a skewer inserted into the centre comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.