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Raspberry and banana bread with crumble recipe
Raspberry and banana bread with crumble recipe
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Indulge in our Raspberry Banana Bread with Crumble, a delightful twist on a classic treat for a sweet snack any time of day.
Ingredients:
  • 125g butter, chopped, at room temperature
  • 100g (1/2 cup) caster sugar
  • 130g (1/2 cup) mashed ripe banana
  • 4.40 gm vanilla extract
  • 225g (1 1/2 cups) self-raising flour
  • 60ml (1/4 cup) milk
  • 125g (1 cup) frozen raspberries
  • 40g cold butter, chopped
  • 50g (1/3 cup) plain flour
  • 32.00 gm brown sugar
  • Thick vanilla custard, to serve
  • Fresh raspberries, to serve
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease and line a 24 x 13cm loaf pan with baking paper, leaving the paper's long edges to hang over the sides.
  • In a large bowl, use electric beaters to whip together the butter and sugar until light and creamy. Gradually add the eggs one at a time, mixing well after each addition. Blend in the banana and vanilla until fully incorporated.
  • Sift the flour over the mixture and pour in the milk. Gently fold with a spatula until just combined.
  • Gently incorporate most of the frozen raspberries into the cake batter. Spread the batter into the prepared pan evenly. Top with the rest of the frozen raspberries.
  • Combine butter, flour, and sugar in a medium bowl by rubbing the ingredients together with your fingertips until they resemble coarse crumbs. Sprinkle the crumble over the cake mixture. Bake for 50 minutes or until the center is firm to a gentle touch. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Serve with a decadent drizzle of vanilla custard and a sprinkle of fresh raspberries, if desired.

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