BANANA & RASPBERRY BREAD
A fruity cake type bread, ideal to use up ripe bananas
Equipment
- Scales
- mixing bowl
- Fork
- Loaf tin
- Oven
Ingredients
- 50 g butter
- 50 g brown sugar you can use regular sugar, but brown enhances the flavours
- 2 medium ripe bananas
- 2 eggs
- 100 ml milk
- 100 g wholemeal flour*
- 100 g plain flour*
- 2 tsp baking powder*
- 125 g raspberries frozen or fresh
- Handful of rolled oats
- 1 tbsp demerara sugar or use brown
- 2 Weetabix, crushed
Instructions
- Oven 180c.
- Beat the butter with the sugar then mash in the bananas until as smooth as possible. Beat in the eggs and milk. Alternatively, add these ingredients to a food processor and blend then pour into a mixing bowl.
- Stir in the baking powder, flour and Weetabix then mix well. Gently stir in the raspberries.
- Pour into a greased or lined loaf tin. Mix the oats with the demerara sugar then evenly sprinkle over the batter. Bake for 55 - 60 mins (an inserted skewer or knife should come out clean).
- Leave to cool for 30 mins before removing from the tin. For better slicing, leave to cool fully
Notes
This will keep for 1 - 2 days because of the fruit content in an airtight container and up to 5 days in the fridge. It is also lovely if toasted.
You can swap the fruit in this recipe for any other chopped fruit, e.g. peaches, mango, blueberries, apple.
I have also tried this with 100g of dark choc chunks, as well as drizzled with white chocolate.
*If you do not have wholemeal flour, you can substitute it and use all plain (200g). You can also use 200g self raising flour and omit the baking powder.