Banana & Raspberry Bread

This was one of the very first recipes to be shared on my original cooking blog, and is still one that I make time and time again, whenever I have some over ripe bananas to use up. It keeps well (not that it will last that long), and is just as good without the berries. I’ve even added a diced pear which is delicious. Serve warm, serve cold, it’s good every which way.

Ingredients:

• 100 g unsalted butter, softened
• 1/2 cup caster sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 cups or 250g  plain flour
• 2 tsp baking powder
• 2 large or 3 small over ripe bananas, mashed
• 100g frozen raspberries 

Preheat the oven to 200 C, or 180 C fan forced. Grease and line a loaf tin (mine is 8 cm by 16 cm).

Place all the ingredients EXCEPT the raspberries into a food processor or mixing bowl. Process or mix with a wooden spoon until you have a smooth batter.

Gently fold through the raspberries, then pour into loaf tin and smooth the top. Bake for about an hour, or until a skewer inserted into the middle comes out clean.

Let it cool in the pan for about ten minutes. When you’re ready to serve it slide a knife around the edges to loosen, and gently tip in onto a plate.