Raspberry Banana Loaf …

Raspberry Banana Loaf 001

 

This Raspberry Banana Loaf is one of my hubby’s favourites, so I bake it quite often. He loves it fresh out of the oven and will slice off a big chunk to eat while it’s still hot. Once it’s cooled though, I slice all the loaves quickly, pop each slice into a snack-size zip lock bag and then get them into the freezer pronto so that I have morning teas ready to go for the week ahead. I always use my favourite small loaf tins, which measure 18 cm x 8 cm. This recipe will make 3 small loaves and I usually get around 8 slices from each one.

 

This is so simple and quick to put together with very little fuss. I always keep frozen raspberries in the freezer and this recipe is a great way to use up any bananas that are a little overripe. Enjoy!

 

Raspberry Banana Loaf 002

 

 

Raspberry Banana Loaf 003

 

 

Raspberry Banana Loaf …
 
Author:
Ingredients ...
  • 1 ½ cups self-raising flour
  • 1 cup plain flour
  • ½ cup desiccated coconut
  • 1 teaspoon ground cinnamon
  • 1 teaspoon bi-carbonate soda
  • ⅔ cup brown sugar, firmly packed
  • ½ cup low fat milk (or full cream milk)
  • 2 large eggs, lightly whisked
  • ½ cup vegetable oil
  • 3 medium bananas, mashed
  • 1 cup frozen raspberries
Method ...
  1. Preheat oven to 180C (fan-forced). Spray 3 small loaf tins (measuring 18 cm x 8 cm) with cooking spray and line the base and two sides with baking paper, allowing it to overhang a little on either side.
  2. In a large bowl add self-raising flour, plain flour, desiccated coconut, cinnamon, bi-carbonate soda and brown sugar and use a whisk to combine.
  3. Place the milk, eggs and vegetable oil in a jug and whisk together until well combined.
  4. Add the mashed banana to the wet ingredients and stir to combine.
  5. Add the frozen raspberries to the dry ingredients and stir through.
  6. Pour the wet ingredients into the dry ingredients and stir until just combined.
  7. Spoon the mixture evenly between the 3 prepared loaf tins.
  8. Bake in the preheated oven for approximately 40 minutes or until a skewer inserted into the centre of each loaf comes out cleanly.
  9. Remove from the oven and allow to stand for 5 minutes. Turn each loaf out of its tin, remove the baking paper and place on a wire rack to cool completely.
  10. This loaf is suitable to freeze.

 

 

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