Name: Banana, raspberry and macadamia bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1
Ingredients: 260.00 gm mashed banana (about 2-3 ripe Cavendish bananas); 161.25 gm Brand caster sugar; 65.00 gm buttermilk; 2 eggs, lightly beaten; 56.88 gm light olive oil; 199.50 gm self-raising flour; 82.50 ml macadamia nuts, toasted, chopped; 1.25 gm Brand ground cinnamon; 125g fresh raspberries; 12.00 gm icing sugar, to dust

Banana, raspberry and macadamia bread

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Prep Time:
15 minutes

Cook Time:
60 minutes

Total Time:
75 minutes

Treat your loved ones to a delectable banana raspberry macadamia bread for a delightful dessert.

Ingredients:

260.00 gm mashed banana (about 2-3 ripe Cavendish bananas)
161.25 gm Brand caster sugar
65.00 gm buttermilk
2 eggs, lightly beaten
56.88 gm light olive oil
199.50 gm self-raising flour
82.50 ml macadamia nuts, toasted, chopped
1.25 gm Brand ground cinnamon
125g fresh raspberries
12.00 gm icing sugar, to dust

Instructions:

Preheat your oven to 180C (160C fan-forced). Grease a 12cm x 21cm loaf pan and line the base and two long sides with baking paper, leaving a 4cm overhang on each side.
In a large bowl, mix together the banana and sugar. Stir in the buttermilk, eggs, and oil. Add the flour, macadamias, and cinnamon. Mix until combined, then gently fold in the raspberries.
Gently transfer the mixture into the prepared pan and even out the surface. Bake for 1 hour or until a skewer inserted in the center comes out clean. Allow it to rest in the pan for 5 minutes before flipping it onto a wire rack to cool thoroughly.
Sprinkle with a sweet touch of icing sugar.

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