Not the first banana bread in the year for sure! There is always one or two bananas that won’t get eaten in this house. They usually go in the pancake mix or they’re used to bake a banana cake!

I also had some raspberries in the fridge so the following recipe was perfect. We also tried the same recipe but using cherries instead of raspberries. Yum!

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Ingredients:

• 150g butter, softened
• 1 cup brown sugar
• 2 eggs, lightly beaten
• 2 ripe bananas (You will need 1 cup mashed banana for this recipe.)
• 2 cups self-raising flour
• 1 tsp baking powder
• 1/2 cup milk
• 1/2 cup fresh raspberries or frozen raspberries (If using frozen raspberries, place on paper towel to thaw before using.)
• Butter, to serve

Method:

• 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

• Step 4: Spoon mixture into loaf pan. Smooth surface. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes. Lift onto a wire rack to cool completely. Cut into 10 even slices.

RECIPE NOTES

To freeze: Individually wrap each slice in plastic wrap. Freeze slices in an airtight container for up to 4 weeks. Remove from freezer and unwrap. Spread with butter or margarine and rewrap. Place into lunch box frozen. Slice will thaw by recess.

Disclamer: Recipe taken from taste.com.au