I pulled out an old favourite for my Saturday morning bake-off, Banana and Raspberry Bread. I hadn’t made it for a longtime. I think I got out of the habit of buying bananas ever since Cyclone Yasi destroyed the crops a year and a half ago and the prices skyrocketed.
This morning the Farmer’s Market had lovely Lady Finger bananas so cheap I had to buy some for the boys and to make this great bread.
Whenever I make it I am reminded of my first days as a new mum. My Sister-in-Law baked this for us to have for afternoon tea and I think it was the only thing I ate uninterrupted by a nappy change or feed in that first week.
- 150 grams butter, softened
- 1 cup brown sugar
- 2 eggs, lightly beaten
- 2 ripe bananas mashed
- 2 cups self-raising flour
- 1 teaspoon baking powder
- 1/2 cup milk
- 3/4 cup frozen raspberries
Preheat the oven to 160 degrees celsius (fan-forced oven). Grease and line a standard loaf pan
Add eggs, beating well. Stir in banana.
Place mix into the pan and bake. The recipe states it takes about 45 minutes, but I find it is so big and dense it take about 60 minutes in my oven. I keep an eye on it an use a skewer to test that it is cooked through.
Serve warm or cold. You can spread it with butter for an extra special treat.
This is lovely with a cup of tea. I have in the past frozen it for school lunches and it holds up pretty well. I recommend this as a must try recipe.