Banana And Raspberry loaf recipe :
For the last few months I’ve been making two of these loafs twice a week, why? Well somehow I have managed to get most of my family and friends completely addicted to it and if I don’t have a loaf ready I will receive a request for one, I have to admit it is delicious!
I found this Banana And Raspberry loaf recipe in an Asda magazine, I tweaked it a little in places and added a glaze to the top, it’s cheap, unbelievably easy and super tasty. You will need;
- A loaf tin, lined
- Two mixing bowls
- 125g of unsalted butter (half a stick)
- 130g of caster sugar
- 2 medium sized eggs
- 3 mashed bananas – the riper the better
- 230g of self raising flour
- 1/2 a teaspoon of bicarbonate of soda
- A punnet of raspberries
For the icing glaze;
- Icing sugar
- Vanilla extract
Preheat oven to 180c First, mash the bananas, they need to be really mashed up to be able to set in the mixture so take extra time and make sure you end up with a not very nice looking banana goo.
Now you can cream the butter and sugar together, if you’ve got a wee bit of muscle you can do this by hand but I always opt for my trusty electric mixer. When you have a light and creamy mixture add the eggs one at a time beating well between each one.
Add the mashed banana to the mixture and mix well, the smoother it is as this point the better it will bake in the oven. Fold in the flour and bicarbonate of soda and add the raspberries, it’s up to you how many you want to throw in there. A few people I bake this for like the raspberries added in whole so I’ll usually use the entire punnet but Aaron likes them in bits so I’ll use half the punnet, it’s just up to personal preference.
Now you can pour the mixture into your loaf tin and bake for 40-50 minutes. This is the only awkward bit of the whole recipe, I never leave it in for the same amount of time, sometimes it takes a little under an hour and sometimes it’s cooked closer to the half hour mark. No matter what I always seem to burn the top a little, I kind of the like that though but if you don’t, check on it regularly and maybe make a little roof for it when it’s risen after 10/15 minutes.
Prod a skewer into the middle to make sure it’s cooked, if it comes out clean it’s done. I made the mistake once of thinking it was cooked only to cut it open to find a pocket of runny banana mixture in the middle haha.
Leave it to cool while you make the glaze, in a mug mix a few tablespoons of icing sugar with a tiny amount of water and a teaspoon of vanilla extract, you don’t want a thick icing a slightly runny mixture makes a really nice glaze, if in doubt hold up the spoon you’re mixing it with, if the mixture runs off the spoon you’re spot on!
Pour the glaze over the cake while it’s still a little warm, and enjoy your Banana And Raspberry loaf !