So I had a great idea today – I thought I would make banana bread and add raspberries to it. As I was googling my way through banana bread recipes I came across the creation itself – by no other than Donna Hay. And whilst I do like creating my own recipes, I got a little lazy/strapped for time and made an adaptation of hers instead.
I love banana bread so eating it with raspberries was a little different – in a good way. Dense but not overly dense, with the perfect banana to cake ratio. This recipe is certainly going to be on my list of ‘morning tea’ snacks I can send my eldest daughter to kindy with, in 1 short week I might add – a thought that has me filled with trepidation, sadness and happiness at the same time.
Ingredients
125g butter, softened
1 cup brown sugar, loosely packed
2 eggs
1 1/2 cups plain (all purpose) flour sifted
1 teaspoon vanilla extract
1 teaspoon baking powder, sifted
1/2 teaspoon baking soda, sifted
2 tablespoons maple syrup
1 1/2 cups mashed bananas (very ripe)
125g raspberries, fresh or frozen (fresh is best)
Preheat oven to 160/320 and grease a 5″ x 9″ loaf tin.
Place butter and sugar in a bowl of an electric mixer and beat until pale and creamy. Gradually add the eggs and beat well. Fold through flour, vanilla, baking powder and baking soda. Add the maple syrup, banana and raspberries and gently fold through to combine.
Spoon mixture into the tin and bake for 1 hour or until cooked when tested with a skewer. Allow to cool completely before removing from tin.
Notes: I made mine in three 3″ x 6″ loaf tins and baked them for 30 minutes. Also, if using frozen raspberries then add them to the mixture when frozen.
Source: Adapted from Donna Hay
© 2011, Michelle. All rights reserved.
Hi Michelle- We are shearing at the moment and I take “smoko” up to the hard working shearers and shed hands for morning tea 9:30am to 10:00am if not required to muster myself. The raspberry and banana bread was a great success.
I bet those shearers love your cooking Carrie – what a treat