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Banana and raspberry bread



Banana and raspberry bread
 
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
 
Add juicy sweet raspberries to this breakfast favourite for a twist on traditional banana bread.
Ingredients
  • 150g butter, softened
  • 1 cup brown sugar
  • 2 eggs, lightly beaten
  • 2 ripe bananas, peeled, mashed (see notes)
  • 2 cups self-raising flour
  • 1 teaspoon baking powder
  • ½ cup milk
  • ½ cup fresh or frozen raspberries (see notes)
  • Butter, to serve
Instructions
  1. Preheat oven to 180°C. Grease base and sides of a 7cm deep, 11cm x 21cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.
  2. Using an electric mixer, cream butter and sugar until pale. Add egg, in 2 batches, beating well after each addition.
  3. Stir in banana. Sift flour and baking powder over banana mixture. Add milk. Stir with a wooden spoon until combined. Carefully fold in raspberries.
  4. Spoon mixture into loaf pan. Smooth surface. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes. Lift onto a wire rack to cool completely. Cut into 10 even slices.
Notes
You will need 1 cup mashed banana for this recipe.

If using frozen raspberries, place on paper towel to thaw before using.

To freeze: Individually wrap each slice in plastic wrap. Freeze slices in an airtight container for up to 4 weeks. Remove from freezer and unwrap. Spread with butter or margarine and rewrap. Place into lunch box frozen. Slice will thaw by recess.



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