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Super-moist banana and raspberry bread
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Elevate your banana bread with juicy raspberries for irresistible moistness. One slice is never enough!
Ingredients:
  • 300.00 gm self-raising flour
  • 4.00 gm baking powder
  • 2.50 gm ground cinnamon
  • 180.00 gm firmly packed brown sugar
  • 125g Flora Salt Reduced spread, melted, plus extra, to serve
  • 2 eggs
  • 130.00 gm buttermilk
  • 260.00 gm mashed banana (see notes)
  • 250.00 ml frozen raspberries (see notes)
  • 1 banana, extra, halved lengthways
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease and line a 7.5cm-deep, 11cm x 19cm loaf pan with baking paper, leaving a 2cm overhang on the long sides for easy removal.
  • In a large bowl, sift together flour, baking powder, and cinnamon. Add sugar and stir to combine. Make a well in the center. In a separate bowl, whisk together spread, eggs, buttermilk, and banana. Add this mixture to the flour, stir to combine. Fold in three-quarters of the raspberries until just combined. Spoon the batter into the prepared pan, smooth the surface, and top with extra banana slices and the remaining raspberries.
  • Bake for 1 hour 15 minutes or until a skewer inserted in the center comes out clean, covering loosely with foil if needed. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
  • Garnish with additional spread before serving.

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