Raspberry Banana Bread is a variation of an old favourite. My sister in Australia is a fabulous cook and on a recent trip she made some of the best desserts ever so I brought home some recipes to try. This dessert cake is super easy to make and bake and is a sweet, moist cake to serve to the most discerning of people with the raspberries adding a delightful taste to traditional Banana Bread. The cake froze well for later use and was just as moist & delicious as freshly baked. Here is my sister’s recipe for Raspberry Banana Bread. Well worth a try!
Raspberry Banana Bread Ingredients:
- 125 gram softened butter (approx 4.5 oz)
- 1 cup brown sugar
- 2 eggs
- 1 1/2 cups of sifted plain flour
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1 1/2 cups mashed banana
- 125 grams fresh or frozen raspberries (approx 4.5 oz)
Directions:
- Beat butter and sugar in a bowl with electric mixer
- Gradually add eggs and beat well until pale and creamy
- Sift the flour baking powder and soda adding vanilla
- Fold the flour mixture into the mixture
- Add banana & raspberries and gently stir to mix
- Spoon mixture into parchment lined loaf tin
- Bake at 325 degrees for 1 hour & 10 minutes or until cooked
- Allow to cool before removing from tin
Notes:
- Use very ripe bananas for this recipe as it adds to the flavour & moisture
- Hint: When your home-grown chemical-free raspberries are available freeze a few 125 gram (4 to 5 oz) bags of fresh raspberries for this recipe
- Original recipe source unknown
It is always fun to try new recipes and more so when they turn out so successfully. Our official taste testers included 3 young teenagers, their parents and grandparents who stayed with us recently and all the home baking was a big hit. A great success for sure and now on my “favourite” recipe list! Thanks Sis!
