Name: Raspberry & Banana Bread
Prep time: 15 min
Cook time: 50 min
Ingredients: 2 cups plain flour; 3 tsp baking powder; 1 tsp bicarbonate of soda; 1/4 tsp salt; 2 tsp ground cinnamon; 1/3 cup brown sugar plus 3 tsp extra for topping; 1 1/3 cups Creative Gourmet frozen Raspberries; 1 cup mashed banana; 3/4 cup buttermilk; 1 egg; 125g butter, melted and cooled

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Preheat an oven to 180°C/ 160°C (fan forced). Grease a 23cm long x 10cm wide x 8cm loaf pan with melted butter and line the base and sides with non-stick baking paper
Sift flour, baking powder, bi-carbonate of soda, salt and cinnamon together in a large bowl. Stir in sugar and 1 cup frozen raspberries
Whisk banana, buttermilk, egg and melted butter in a jug. Using a large metal spoon, fold banana mixture into dry ingredients. Spoon mixture into prepared pan
Sprinkle with remaining 1/3 cup frozen raspberries, slightly press into mixture then sprinkle with 3 tsp brown sugar
Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes then turn onto a cake rack to cool
Store in an airtight container, serve at room temperature or toasted and lightly buttered

Tips & Hints:

For texture and flavour, you need to use very ripe bananas, you'll need about 2 bananas
Use Creative Gourmet frozen blueberries instead of raspberries if preferred
If you don't have the exact sized loaf pan, use one with similar dimensions
The loaf is best made a day in advance if toasting slices as it is easier to slice and toast. It keeps in an airtight container in the fridge for 3-4 days

Preheat an oven to 180°C/ 160°C (fan forced). Grease a 23cm long x 10cm wide x 8cm loaf pan with melted butter and line the base and sides with non-stick baking paper
Sift flour, baking powder, bi-carbonate of soda, salt and cinnamon together in a large bowl. Stir in sugar and 1 cup frozen raspberries
Whisk banana, buttermilk, egg and melted butter in a jug. Using a large metal spoon, fold banana mixture into dry ingredients. Spoon mixture into prepared pan
Sprinkle with remaining 1/3 cup frozen raspberries, slightly press into mixture then sprinkle with 3 tsp brown sugar
Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes then turn onto a cake rack to cool
Store in an airtight container, serve at room temperature or toasted and lightly buttered

Tips & Hints:

For texture and flavour, you need to use very ripe bananas, you'll need about 2 bananas
Use Creative Gourmet frozen blueberries instead of raspberries if preferred
If you don't have the exact sized loaf pan, use one with similar dimensions
The loaf is best made a day in advance if toasting slices as it is easier to slice and toast. It keeps in an airtight container in the fridge for 3-4 days

Preheat an oven to 180°C/ 160°C (fan forced). Grease a 23cm long x 10cm wide x 8cm loaf pan with melted butter and line the base and sides with non-stick baking paper
Sift flour, baking powder, bi-carbonate of soda, salt and cinnamon together in a large bowl. Stir in sugar and 1 cup frozen raspberries
Whisk banana, buttermilk, egg and melted butter in a jug. Using a large metal spoon, fold banana mixture into dry ingredients. Spoon mixture into prepared pan
Sprinkle with remaining 1/3 cup frozen raspberries, slightly press into mixture then sprinkle with 3 tsp brown sugar
Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes then turn onto a cake rack to cool
Store in an airtight container, serve at room temperature or toasted and lightly buttered

Tips & Hints:

For texture and flavour, you need to use very ripe bananas, you'll need about 2 bananas
Use Creative Gourmet frozen blueberries instead of raspberries if preferred
If you don't have the exact sized loaf pan, use one with similar dimensions
The loaf is best made a day in advance if toasting slices as it is easier to slice and toast. It keeps in an airtight container in the fridge for 3-4 days