This Banana and Raspberry Bread is a great way to use up any overripe bananas.
This Banana and Raspberry Bread is simple to make, delicious to eat and a great way to use up those overripe bananas languishing in the fruit bowl.
Ingredients (serves four)
- 2 overripe bananas
- 3/4 cup self raising flour
- 1/3 cup caster sugar
- 1 egg
- 60 g fresh or frozen raspberries
- 40 ml milk
- 40 ml olive oil
- 1/2 ground cinnamon
- 1 tablespoon icing sugar
Preheat oven to 180°C or 160°C for fan forced. Grease a 6cm x 10cm loaf pan with butter or oil. Line the base and sides with baking paper, ensuring that the paper overhangs the pan by a few centimetres on all sides
Peel the two overripe bananas and mash to get one cup of mashed banana. Combine the mashed banana in a large bowl with the caster sugar. Lightly beat the egg before adding to the banana and sugar mixture. Stir in the milk and oil to form a well-combined wet mixture. Add the self-raising flour and cinnamon to the mixture. Stir until mixed through. Gently fold the raspberries into the mixture.
Pour the mixture into the pan and smooth out the top with a spatula. Bake for an hour or until a skewer inserted in the centre of the loaf comes out clean. Set aside the pan for five minutes before turning out onto a wire rack. Allow the loaf to cool completely, then dust with the icing sugar using a small sieve.
Cut into thick slices and serve.
Storage: any left over loaf can be frozen in an airtight container for up to a month.
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