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Banana & Raspberry Bread

5 Jan

Not long ago, in a rare display culinary excellence (not because she can’t, but rather because she doesn’t really like to), my mother baked a banana and raspberry loaf. It really was quite lovely. So last night when I was in the mood for baking, I decided to throw a few raspberries in my usual banana bread recipe to create something similar….I decided to alter a my usual banana bread recipe rather making the recipe my mum made because I prefer the denser texture it has.

Here’s the link for the recipe my mum made….I believe she added a touch of coconut that made it even more delicious!

http://www.taste.com.au/recipes/365/banana+and+raspberry+bread

And here is mine….

And the recipe is as follows:

Banana & Raspberry Bread (slightly adapted from the Wycliffe Cookbook)

Combine:

1/3 c. vegetable oil

1 c. sugar

1/4 c. water

Add:

2 beaten eggs

2-3 bananas mashed (the riper the better, a good way to use up overly ripe bananas)

Then Add:

2 c. flour

1/2 tsp. salt

1 tsp. baking soda (bi-carb)

1/2 tsp. cinnamon

1/4 tsp. ground cloves and/or nutmeg

1 tsp. vanilla

Combine and fold in:

1 c. raspberries (frozen or fresh)

Bake in a greased largish loaf pan and bake at 190 C for 45-60 minutes, till it’s golden and a knife comes out clean.

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