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