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Ruby Red Banana Bread
Rating:
Created by:
QAST, Kalkie State School
Prep time:
15 mins
Cooking time:
60 mins
Serves:
10
- Chrissy Buzzard
Category:
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Ingredients
125g margarine
¼ cup brown sugar
½ cup apple sauce
3 medium, ripe bananas, mashed well
2 eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1 cup plain flour
1 cup wholemeal plain flour
1 tsp baking powder
3/4 tsp bicarbonate of soda
3 tbsp light milk
1 cup frozen raspberries
Method
- Preheat oven to 160°C (fan forced).
- Grease and line a 30 x 11cm loaf tin pan with baking paper.
- Cream margarine and sugar with an electric beater until smooth. Stir in the mashed bananas and apple sauce.
- Add the eggs, vanilla and cinnamon, and stir in well.
- Add the flours and baking powder and mix until smooth with a wooden spoon.
- Mix the bicarb soda into the milk in a separate little bowl and then stir into the batter.
- Fold in the raspberries.
- Scrape the mixture into the tin and bake for around 50 minutes or until the bread is crusty on the top and a skewer poked into the middle comes out clean.
- Turn onto a rack and allow to cool completely before cutting into 10 - 12 even slices, pending loaf tin size.
- Serve cold or toasted, plain or with margarine.
Recipe description
A familiar tuckshop classic given a vibrant, fruit-forward lift.
Variations
- For a gluten-free option, substitute the flours for gluten-free flour and 2 tablespoons of Xanthum gum.
- For a dairy-free option, substitute the milk for a milk alternative.
