Banana and raspberry bread |
Cuisine: Indian
Author: EasyRecipes .
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Add juicy sweet raspberries to this breakfast favourite for a twist on traditional banana bread.
- 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
- 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.
- Using an electric mixer, cream butter and sugar until pale. Add egg, in 2 batches, beating well after each addition.
- Stir in banana. Sift flour and baking powder over banana mixture. Add milk. Stir with a wooden spoon until combined. Carefully fold in raspberries.
- 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.
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.
Recipe by Mithila.net at http://www.mithila.net/break-fast/banana-raspberry-bread-5753.html
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