No massive intro here, just an instruction: Make This Now!
This banana and raspberry bread is out-of-this-world delicious. I've made it a few times and it gets gobbled down so quickly that I've not yet managed to have any left for lunches the next day. Although that's not all bad. It tastes good when it's cool but it's fantastic when it's warm. We've enjoyed it for morning and afternoon tea and I think it would go down a treat for breakfast (or brunch) if you were up and functioning early enough to throw it together.
I know bananas here in Australia are hideously expensive at the moment but, if you have any lurking at the back of the fridge and you're cursing the kids for wasting them, curse no more. Or if not, put this recipe to the side and come back as soon as the banana prices go down!
Banana and Raspberry Bread
from Thrifty Kitchen by Suzanne Gibbs and Kate Gibbs
2 egg whites, lightly beaten
2 large ripe bananas, mashed
3/4 cup brown sugar
1/4 cup vegetable oil
1 1/2 cups plain flour'
1\ 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon bicarbonate of soda
1 1/4 cups frozen raspberries
butter, to serve
1. Preheat oven to 160C and butter a 21cm x 14cm loaf tin. Line the base and long sides with baking paper.
2. Combine the egg whites, mashed banana, sugar and oil in a bowl. Sift in the flour, baking powder, cinnamon and bicarbonate of soda, and fold together until just combined. Fold through the raspberries, then spoon the mixture into the prepared pan.
3. Bake for 1 1/4 hours, until a skewer inserted in the centre comes out clean. Leave to cool in the pan for 5 minutes or so before turning out onto a wire rack to cool completely. Slice, toast and serve with butter.