Prep:  15 Minutes
Cook:  50 Minutes
Serves:  8
Average: 4.2 (106 votes)
Recipe by: Creative Gourmet

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Raspberry & Banana Bread
  1. 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
  2. Sift flour, baking powder, bi-carbonate of soda, salt and cinnamon together in a large bowl. Stir in sugar and 1 cup frozen raspberries
  3. 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
  4. Sprinkle with remaining 1/3 cup frozen raspberries, slightly press into mixture then sprinkle with 3 tsp brown sugar
  5. 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
  6. 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
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