Living with 3 housemates can sometimes make it difficult to keep track of all the food in our fridge and freezer. We each have a section of our pantry and also share staples like spices, oils and sauces but given the small size of particularly our freezer sometimes things can disappear into the depths and be forgotten about. We recently did a huge clean out and discovered a rather large stash of bananas in the freezer (which I’ve been working my way through in smoothies!) so when I ended up with some overripe bananas I knew I couldn’t add them to the freezer pile so decided banana bread was required instead!
I usually make banana walnut bread in these situations but decided to mix things up a bit, and thanks to discovering additional raspberries in the freezer decided this was the go instead. I’m very glad I did as it was delicious – moist and sweet from the bananas with a nice tart bite from the raspberries. Perfect with a cup of tea and a flick through the newspaper!
- 4 medium sized ripe bananas
- 150g butter
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups self raising flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 cup coconut
- 3/4 cup raspberries (fresh or frozen)
- Preheat oven to 180C
- In a large bowl mash the bananas with a fork. Set aside
- In a second bowl, cream the butter and sugar until lightened and smooth
- Add the eggs one at a time, beating well in between. Beat in the vanilla.
- Add the butter mixture to the bananas, then add the flour, baking powder, cinnamon and coconut. Fold until well combined
- Add the raspberries and gently fold through. Don’t go too hard or you’ll crush the raspberries too much!
- Spoon into a lined pan and bake for approximately 50 minutes (until a skewer comes out clean)
- Leave to cool in the pan for 10 minutes, then cool on a wire rack