Rasberry Banana Loaf
Recipe: #29386
April 20, 2018
Categories: Breads, Desserts, Snacks, Banana, Raspberry, Picnic Potluck, Oven Bake, Vegetarian, Quick Breads, Butter/Margarine, Kosher Dairy, more
"From our weekday newspaper The West Australian. Times are estimated. Makes 1 loaf"
Original is 12 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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