Rasberry Banana Loaf

12
Servings
10m
Prep Time
1h
Cook Time
1h 10m
Ready In


"From our weekday newspaper The West Australian. Times are estimated. Makes 1 loaf"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (160.4 g)
  • Calories 357.9
  • Total Fat - 10.9 g
  • Saturated Fat - 7 g
  • Cholesterol - 35.3 mg
  • Sodium - 78.4 mg
  • Total Carbohydrate - 52.9 g
  • Dietary Fiber - 6 g
  • Sugars - 21.6 g
  • Protein - 6.1 g
  • Calcium - 29.8 mg
  • Iron - 1.6 mg
  • Vitamin C - 6.7 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 180C and line loaf tin with baking paper and set aside.

Step 2

In a clean bowl mix together flour, sugar and coconut.

Step 3

In a clean just whisk together melted butter, milk, vanilla, egg and mashed bananas and then pour wet mix into dry ingredients and fold together until all combined but NOTE do not over-mix.

Step 4

Fold in a 150 grams raspberries until just combined and pour mix into tin, spreading evenly.

Step 5

Sprinkle top with remaining 50 grams raspberries and pop into the oven band bake for 1 hour or until skewer comes out clean.

Step 6

Remove from oven and allow to stand for 5 to 10 minutes before serving slices with lashings of butter and a cuppa.

Tips & Variations


No special items needed.

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