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.
- 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.
2 thoughts on “Banana & Raspberry Bread”
mouth watering, that looks like the most moist, yummy bread.