Banana bread is really a loaf cake that is served toasted with plenty of butter.
Raspberries are make this bread even more delicious. Don't throw away your over-ripe
bananas as they're perfect for this recipe.
Prep: 10-15 minutes
Cook: 50-60 minutes
150g butter, softened
200g caster sugar
2 medium eggs, at room temperature
2 ripe/over-ripe bananas, mashed with a fork
1/2 tsp vanilla essence
300g plain flour
1 tsp baking powder
1 tsp bicarbonate soda
Preheat an oven to 180C. Grease a loaf tin.
Sieve the flour, baking powder and bicarbonate soda into a bowl.
In a separate bowl cream the butter and sugar together until light and
Using mixer add the eggs one at a time until well combined
Mix in the bananas, buttermilk and vanilla essence.
Using a wooden spoon fold in the flour mixture.
Carefully fold in the raspberries.
Pour the batter into the greased loaf tin. Place in the preheated oven and
bake for 50-60 minutes until well risen and golden brown. To test place a skewer in
the centre it should come out dry when ready.
Leave the bread in the tin for 20-30 minutes before turning out on a rack.
Allow to cool before slicing.
Serve slices of bread with butter, best toasted. Store in a sealed container
or wrapped in foil in the refrigerator for up to 3 days.