Quick Raspberry Banana Loaf |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Found this recipe on the back of a sugar packet. I hate Bananas in anything and this is the only recipe I've ever come across where I don't mind the bananas. When I make it I put the batter into 12 Medium Muffin moulds instead and halve the cooking time. The family loves them as a snack, lunchbox treat or breakfast on the run. Ingredients:
2 1/4 cups plain wholemeal flour, sifted |
2 1/2 cups baking powder |
1 cup raw sugar |
1 teaspoon ground cinnamon |
1 ripe banana, mashed |
1/2 teaspoon vanilla |
2 large eggs, lightly beaten |
3/4 cup milk |
80 g butter, melted |
1 cup frozen raspberries |
1 teaspoon raw sugar, extra |
Directions:
1. Preheat oven to 180c conventional/160c fan forced. Grease and line base of a 10 x 20cm loaf pan.
2. Combine flour, baking powder, sugar, cinnamon and banana in a large bowl.
3. Combine vanilla, eggs, milk and butter. Pour into dry mixture and mix lightly.
4. Fold through Raspberries.
5. Spoon into pan, sprinkle with extra sugar and bake for 1 hour, or until a skewer inserted into the centre comes out clean.
6. Serve with butter or fresh ricotta whipped with honey.
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