Banana and Raspberry Bread Recipe
This easy Banana and Raspberry Bread takes no time at all to make - or eat! It is freezer friendly, great for lunchboxes and Thermomix instructions included
Servings: 10 slices
Calories: 261kcal
Cost: $10
Equipment
- 1 x 10 x 20cm loaf tin
Ingredients
- 1 & ⅔ cups self raising flour 220 grams
- ⅓ cup caster sugar 60 grams
- ⅓ cup brown sugar 110 grams
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup of coconut oil Liquid. 130 grams
- 2 medium sized bananas 200 grams
- ½ cup raspberries fresh or frozen
Instructions
- Preheat your oven to 170 degrees celsius (fan-forced) and lightly grease a 20cm x 10cm loaf tin.
- In a large mixing bowl, add the self raising flour, cinnamon, caster sugar and brown sugar and stir to combine. Make a well in the centre.
- Add the eggs, coconut oil, vanilla extract and mashed banana to the dry ingredients and mix together until just combined.
- Add the raspberries and gently fold through to combine.
- Pour the mixture into the prepared loaf tin and bake for 55 - 60 minutes or until the banana and raspberry loaf is cooked through when tested with a wooden skewer.
Thermomix Instructions
- Preheat your oven to 170 degrees celsius (fan-forced) and lightly grease a 20cm x 10cm loaf tin.
- Place the eggs, oil, vanilla extract and bananas (which have been quartered) into your Thermomix bowl and mix for 15 seconds on speed 6 to combine. Scrape down the sides of your Thermomix bowl and mix for a further 5 - 10 seconds on speed 4 if the mixture hasn't quite combined.
- Add the self raising flour, cinnamon, caster sugar and brown sugar to your Thermomix bowl and mix for 10 seconds on speed 5. Scrape down the sides of your Thermomix bowl and mix for a further 5 seconds on speed 5.
- Add the raspberries and gently fold through with your spatula.
- Pour the mixture into the prepared tin and bake for 55 minutes or until the Banana and Raspberry Loaf is golden on top and cooked through when tested with a skewer
Notes
- Although tempting, don’t use more than 200 grams of banana as this will impact the consistency of the loaf.
- Fresh or frozen raspberries can be used for this recipe.
- Butter can be used instead of coconut oil
- You can use mini loaf tins to cook this recipe, please note the cook time will vary.
- This loaf is best stored in an airtight container and enjoyed within four days.
- You can freeze this recipe.
Nutrition
Serving: 0g | Calories: 261kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 15mg | Potassium: 138mg | Fiber: 2g | Sugar: 17g | Vitamin A: 66IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg