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  • Banana & Raspberry Bread

    bc

    If you’re looking for a perfect way to use up leftover bananas, think no further than this delicious recipe for banana bread. It’s dead easy to make and tastes great too. Raspberries are a great addition for a further burst of flavour and moisture. Serve warm straight from the oven or toasted with a slab of butter the next day. Don’t worry about the leftovers, it won’t be around for long…

    You will need

    • 150g butter, softened
    • 1 cup brown sugar
    • 2 eggs, lightly beaten
    • 1 cup of mashed bananas (approximately 2 large bananas)
    • 2 cups self-raising flour
    • 1 teaspoon baking powder
    • 1/2 cup milk
    • 1/2 cup fresh or frozen raspberries (see notes)
    • Butter, to serve

    Directions

    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.

    Enjoy xxxx

    This recipe is compliments of Kim Meredith – Super Food Ideas.

    b4 b3

    5 Comments

    1. May 29, 2014 / 7:00 am

      never heard about this combo before: banana & strawberry, sounds yummy 🙂 need to try it out

      • May 29, 2014 / 11:17 am

        the combo is surprisingly good! a pith raspberries are so expensive here at the moment. let me know if you make it 🙂 x

      • May 29, 2014 / 11:16 am

        You should try it Joanne. sending you a big virtual slice in the meantime xxx

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