 |
| Banana and raspberry bread |
It must be smoko (morning tea time), because hubby has come prowling! I have married somone whose mother spoilt the family with home baking. Lucky for him, so was I!
This is one of my 'go to' recipes, which when baked can be sliced up and then frozen for future 'smoko's'. (mind you, its lucky to last two days in this household!)
You can mix and match up what you add to the squished banana's. Anything you like really. I have a soft spot for blueberries. (the fresh variety tend to be on special regularly at the local store, so I buy a few punnets at a time and freeze them)
This recipe will have 1/2 cup raspberries added. These can be replaced with chopped apple (nice chunky bits), blueberries, dried mixed fruit, nuts, tinned or fresh stone fruit.
Ingredients
- 150g butter
- 3/4 cup brown sugar
- 2 eggs
- 2 ripe banana's squashed
- 2 cups S/R flour
- 1 tsp baking powder
- 1/2 cup milk
- 1/2 cup frozen raspberries (frozen is better as they wont fall apart when adding to the batter)
- 1/2 tsp cinnamon
- 1 tsp vanilla
Directions
- Preheat oven to 170C/330F fan forced oven. 180C/350F normal bake
- Grease 7 x 11 loaf tin. Line with baking paper and allow to overlap the edges a little on both sides. (you will use these to lift the cake out)
- Using an electric beater, cream butter and sugar until pale and creamy. Add vanilla then eggs, beating well after each.
- Add banana and fruit to batter then sift flour, cinnamon and baking powder over.
- Add milk then gently stir with large spoon until combined.
- Spoon mixture into prepared tin and bake for approx 40 - 45 min until golden on top and when tested with a skewer it comes out clean.
- Cool bread in tin for 20 min or until temptation forces you to gently remove it using the overhanging baking paper and start munching!
