There are lots of banana bread recipes in the internet and cookbooks, this time I decided to adapt one I found. It was so easy to make, actually my little chefs, my kids, helped me in the kitchen. We all Loved this simple recipe and will definitely be making it again. Easy to make and easy to eat!!
Raspberry and Banana Bread
150g butter, softened
1 cup brown sugar
2 eggs, lightly beaten
1 ripe banana, mashed
2 cups self-raising flour
1 teaspoon baking powder
1/2 cup milk
1 teaspoon of vanilla extract
1 cup of fresh or frozen raspberries, if using frozen raspberries, place on paper towel to thaw before using
1/2 cup desiccated coconut
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.
Mix butter and sugar until pale. Add egg, in 2 batches, beating well after each addition.
Stir in banana. Sift flour and baking powder over banana mixture. Add milk, vanilla extract, coconut, stir with a wooden spoon until combined. Carefully fold in raspberries.
Spoon mixture into loaf pan. Smooth surface. Bake for 50 - 60 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.
This is the best banana bread I have made or purchased, though need to mention a bit crumbly, but it does not affect the taste ;). I can also see endless variations of this simple recipe with addition of dates and ginger pieces as well as different berries. For healthier option you can replace butter with Raw Organic Coconut Oil, and self-rising flour with wholemeal flour. Yum Yum.