Banana Raspberry Bread

🧂 Ingredients

• 120 g butter

  softened
• 200 g (1 cup) brown sugar
• 4 bananas

  ripe and mashed
• 2 eggs

  room temperature
• 225 g (1½ cups) plain flour
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 1 tsp vanilla extract
• 175 g raspberries

  fresh or frozen
• raw sugar

  for sprinkling, optional

Instructions

• 1 Preheat oven to 160 degrees celsius (fan-forced).
• 2 Grease and line a 21cm x 11cm (8 inch x 4.5 inch) rectangular loaf tin and set
  aside.
• 3 Place the softened butter and brown sugar into a bowl. Beat with a stand mixer
  or hand-held beaters for 2 minutes on high, or until pale and fluffy.
  
  If using a Thermomix: Place the softened butter and brown sugar into the
  Thermomix bowl. Mix for 20 seconds, Speed 4. Scrape down the sides of the bowl
  and repeat for a further 20 seconds.
• 4 Add the mashed banana and the eggs to the creamed butter mixture. Beat for 30
  seconds on high until well combined.
  
  If using a Thermomix: Add the bananas and mix for 5 seconds, Speed 5. Scrape
  down the sides of the bowl. Add the eggs and mix for 5 seconds, Speed 5.
• 5 Sift the plain flour and bicarbonate of soda into the bowl. Add the salt and
  vanilla extract and fold together with a spoon to combine.
  
  If using a Thermomix: Add the plain flour, bi-carbonate of soda, salt and
  vanilla extract and mix for 5 seconds, Speed 5. Scrape down the sides of the
  bowl and repeat for a further 5 seconds.
• 6 Gently fold half of the raspberries through with a spoon.
  
  If using a Thermomix: use the spatula to fold through half of the raspberries.
• 7 Pour the mixture into the prepared tin.
  
  Sprinkle over the remaining raspberries and the raw sugar (if using).
  
  Cook for 1 hour or until a skewer inserted into the middle comes out clean or
  with a few crumbs.

Nutrition Info