This banana and raspberry bread is a super popular recipe of ours, it’s viewed and made daily by hundreds of people around the world.  We have used this recipe with spelt flour and self-raising gluten-free flour before and it worked perfectly.

Rather than spread the top with butter, try a spread of our lemon butter, it is to die for!

It freezes perfectly, so we normally pre-slice it and freeze it in an airtight container.  This makes life easier when packing lunches for adults or kids!

 

February 20, 2018
  • 5m
  • 35m
  • 40m
  • 1

Ingredients

  • 2 overripe bananas
  • 50 g golden syrup
  • 50 g brown or rapadura sugar
  • 2 large egg
  • 200 g self-raising flour (gluten-free works well)
  • pinch salt
  • 1/2 c frozen raspberries
  • 1/4 c rolled oats

Instructions

Thermal Cooking Method

  1. Preheat oven to 160°C then grease and line a loaf tin with baking paper.
  2. Add everything (except raspberries and oats) to the mixing jug and mix for 15 seconds/speed 4.
  3. Add in raspberries and mix gently using a spatula, until well combined.
  4. Pour batter into the prepared loaf tin and sprinkle with oats.
  5. Cook for 35-40 minutes or until a skewer inserted comes out clean.
  6. Allow to cool in tin for 5 minutes before turning out onto a wire rack.

Traditional Cooking Method

  1. Preheat oven to 160°C then grease and line a loaf tin with baking paper.
  2. Mash the bananas with a fork, then add everything (except raspberries and oats) to a large bowl and stir well.
  3. Add in raspberries and mix gently until combined.
  4. Pour into the prepared loaf tin and sprinkle with oats.
  5. Cook for 35-40 minutes or until a skewer inserted comes out clean.
  6. Allow to cool in tin for 5 minutes before turning out onto a wire rack.

Nutrition

  • 12