Banana bread is a firm favourite of mine. It’s easy to whip up, a delight to eat fresh from the oven, and (almost) equally as delightful when toasted and served with a generous layer of butter.
Based on how regularly different variations of banana bread pop up in my Facebook and Bloglovin feeds, it’s clear that I’m not the only one who fancies the occasional slice. Being a creature of habit, so far I’ve resisted the temptations of these different banana bread recipes and stayed true to my favourite.
That said, there comes a point in time when one realises it might be possible to have too much of a good thing and be in need of a change. In this case, when the realisation struck me, I luckily had the perfect substitute. This banana raspberry bread.
When my friend, Emily, introduced me to Banana raspberry bread last year I begged her for the recipe, which she very generously shared with me. I love how the tartness of the raspberries add a new dimension to the typical sweetness of this old favourite.
Since then I’ve been waiting for the right time to try this recipe, which just so happened to be last week (and because I enjoyed it so much, again yesterday).
So although an online search for banana bread produces 16.9 million hits, today I’m going to fill your news feed with yet another banana bread recipe. I think this recipe is worth making it 16,900,001. Enjoy.
- 150g butter, softened
- 1 cup muscovado sugar
- 2 eggs, lightly beaten
- 2 ripe bananas, mashed
- 2 cups self raising flour
- 1 tsp baking powder
- 1/2 cup milk
- 1/2 cup frozen raspberries, thawed
- Preheat the over to 180°C and grease a 25cm x 11cm x 9cm loaf tin.
- Using an electric mixer on a medium speed, beat the butter and sugar together until it’s pale and creamy.
- Add half of the beaten eggs to the mixture, allow to combine well, then add the remainder.
- Once the eggs have combined, stir in the mashed banana using a wooden spoon.
- Sift the flour and baking powder over the top of the cake mixture, add the milk and stir with the wooden spoon until all the ingredients are combined.
- Gently fold in the raspberries and then pour the cake mixture into the greased tin.
- Bake for 45-50 minutes or until cooked*
- Allow the loaf to cool for 10 minutes in the tin, then turn out onto a wire rack and leave to cool.
- *A good test for checking if the loaf is cooked is to insert a wooden skewer into the middle. If it comes out clean – the cake is cooked. If it comes out wet – it needs a little longer in the oven.