Banana and rasberry bread

Banana and raspberry bread

Photography by Mark O'Meara

This recipe comes highly recommended from Taste.com.au members, who reckon it's great for the lunch box, but also perfect with an afternoon cuppa.

Makes

10 slices

Ingredients

• 150g butter, softened
• 1 cup brown sugar
• 2 eggs, lightly beaten
• 2 ripe bananas, peeled, mashed (see notes)
• 2 cups self-raising flour
• 1 teaspoon baking powder
• 1/2 cup milk
• 1/2 cup fresh or frozen raspberries (see notes)
• butter, to serve

Method

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

You will need 1 cup mashed banana for this recipe. If using frozen raspberries, place on paper towel to thaw before using.

To freeze