It was delicious. It was moist, tasty and so easy to make. My kids absolutely loved the edition of the raspberries, I have never seen my 8 year old eat anything slower. So I asked him if he likes it, thinking he may not, seeing he is eating it so slow, his response was I love it so much I want to enjoy every bite. He makes me laugh.
You can use frozen raspberries if raspberries are not in season. And with the bananas you need at least 1 cup of mashed banana, I'm ok with having more banana (that is why I say two large bananas), but not less.
So if you are looking for a simple yet tasty banana bread recipe and you have a few raspberries to spare, try this it is delicious, perfect for breakfast, lunch or as a snack, anytime really.
150g unsalted butter, softened
210g (1 cup) brown sugar
2 large ripe bananas, peeled, mashed
300g (2 cups) self raising flour
1 teaspoon baking powder
1/2 cup milk
1/2 cup fresh or frozen raspberries
Preheat oven to 180C/160C fan forced.
Grease and line with baking paper a 7cm deep, 11.5cm x 21cm (base) loaf pan. Make sure the baking paper overhangs by about 2cm, so you can pull out the banana bread from the loaf tin after it is baked.
Using an electric mixer, in a large bowl, beat together the butter and sugar, until pale. This takes about 2-3 minutes.
Add eggs, one egg at a time, beating well between each addition.
Now using a spoon, mix in the mashed banana.
Add the flour, baking powder and milk, stir until the mixture is nearly completely combined. Add the raspberries and fold them in gently until the mixture is completely combined.
Spoon the mixture into your prepared tin, place in the preheated oven and bake for 50-60 minutes or until a skewer inserted in the centre comes out clean, or if you press on the loaf it feels cooked. Cool for 10 minutes in the tin, before lifting (using baking paper as handles) and placing the banana bread on a cooling rack to cool completely.
Slice and serve (with or without butter).
Pin it: www.pinterest.com.au/pin/399413060711448603/