Banana and Raspberry Bread

When I first came across this recipe, it was called 'Best Ever Banana Bread.' Now really that is a pretty big call because banana bread is not only one of my favourite induglences, but I mean this recipe had raspberries in it....there was only one thing to do - make it and see if it stood up to the name (which by the way, it totally did!)

Banana and Raspberry Bread

You will need:

1 1/3 cups self-raising flour
1 cup plain flour
2/3 cup caster sugar
1/4 cup desiccated coconut
1 tspn ground cinnamon
3 eggs
3 bananas, mashed
2/3 cup canola oil
2 tspn vanilla essence
125g fresh or frozen raspberries

Preheat the oven to 150°C and brush a 7cm-deep, 10 x 20cm loaf pan with melted butter. Line the base and sides with non-stick baking paper.

In the bowl of an electric mixer, combine the flours, sugar, coconut and cinnamon. Add the eggs, banana, oil and vanilla and beat until just combined. Gently fold in the raspberries.

Pour into the prepared pan and smooth the surface using the back of a spoon or a spatula. Bake for 1 1/2 hours or until a skewer inserted into the centre comes out clean.

Set aside in pan for 20 minutes to cool before turning onto a wire rack to cool completely. Now this bread is going to smell incredible, you are going to want to dive right in and cut yourself a huge big piece of it and slather it with butter....and I mean if you really want to then go ahead, but I highly recommend waiting for the bread to cool before you slice it and serving it at room temperature...still slathered with butter of course!

 

Mrs B xx