Banana and Raspberry Bread

Everyone loves banana bread. For the office, we make ours in mini loaf pans. This recipe is simple enough for the kids to help with the cooking and delicious enough to be a hit with adults.

150g butter, softened
1 cup brown sugar
2 eggs, lightly beaten
2 ripe bananas, peeled, mashed
2 cups self-raising flour
1 teaspoon baking powder
1/2 cup milk
1/2 cup fresh or frozen raspberries
Butter to serve

Step 1 – Preheat oven to 180°C. Grease base and sides of a 7cm deep, 11cm
x 21cm (base) loaf pan. Line with baking paper, allowing a 2cm
overhang at both long ends.
Step 2 – Using an electric mixer, cream butter and sugar until pale. Add
egg, in 2 batches, beating well after each addition.
Step 3 – Stir in banana. Sift flour and baking powder over banana
mixture. Add milk. Stir with a wooden spoon until combined.
Carefully fold in raspberries.

This banana bread is a favourite at our place. We like to add
slithered almonds and a sprinkle of brown sugar on the top
before baking, it’s even better toasted the next day. Yum!

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