Saturday, March 27, 2010

Banana and Raspberry Bread

I was originally going to make banana bread but realised I didn't have any walnuts in the pantry so I decided to make banana and raspberry bread instead :)


150g butter, softened
1 cup brown sugar
2 eggs, lightly beaten
3 ripe bananas, peeled, mashed (approx. 1 cup)
2 cups self-raising flour
1 teaspoon baking powder
½ cup milk
¾ cup fresh or frozen raspberries 
butter, to serve

  1. Preheat oven to 180°C. Grease base and sides of a 7cm deep, 11cm x 21cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.
  2. Using an electric mixer, cream butter and sugar until pale. Add egg, in 2 batches, beating well after each addition.
  3. Stir in banana. Sift flour and baking powder over banana mixture. Add milk. Stir with a wooden spoon until combined. Carefully fold in raspberries.
  4. Spoon mixture into loaf pan. Smooth surface. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes. Lift onto a wire rack to cool completely. Cut into 10 even slices.

Notes & Tips
If using frozen raspberries, place on paper towel to thaw before using.

To Freeze 
Individually wrap each slice in plastic wrap. Freeze slices in an airtight container for up to 4 weeks. Remove from freezer and unwrap. Spread with butter or margarine and rewrap. Place into lunch box frozen. Slice will thaw by morning tea/recess

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