A few weeks ago, our supermarket had a sale on bananas. They were good bananas, but were bananas that were very quickly ripening, and thus had to be consumed within a couple of days. So, not able to turn down a good deal, I bought a shopping-bag full - about 4kgs.
I peeled them as soon as I got home, bagged them, then froze them. So now I had about 18 frozen bananas in my freezer, waiting to be used. I searched the internet and scoured Pinterest (as one does), and came up with a few banana recipes. This was the first one I tried - banana raspberry bread.
I love any type of banana breads, but this one had raspberries in it! Bananas and raspberries? Yep. Excellent duo.
This bread was super yummy - it was moist and tart - but also was very, very easy. It literally took me five minutes to throw it together and have it in the oven. It took about 45 minutes to bake but I had a very clean kitchen by the time it was baked!
I halved my recipe (I didn't have a loaf-pan big enough to fit the whole amount) which is why my loaf looks smaller. It was still just as yummy!
Best-Ever Banana Raspberry Bread
1 1/3 cups self-raising flour
1 cup plain flour
2/3 cup raw sugar
1/4 cup desiccated coconut
1 tsp ground cinnamon
450g mashed banana
2/3 cup canola oil
2 tsp vanilla essence
125g fresh raspberries (thawed-from-frozen raspberries work just as well)
Preheat oven to 150°C. Brush a 7cm-deep, 10 x 20cm (base measurement) loaf pan with melted butter. Line the base and sides with non-stick baking paper.
Sift the combined flour into a large bowl. Add the sugar, coconut and cinnamon. Make a well in the centre. Add the eggs, banana, oil and vanilla. Stir until just combined. Gently fold in the raspberries. Pour into the prepared pan. Smooth the surface. Bake for 1 1/2 hours or until a skewer inserted into centre comes out clean. Set aside in pan for 20 minutes to cool before turning onto a wire rack to cool completely.