Banana & Raspberry Loaf

A quick & healthy mid week snack, that’s right it has fruit which is good for you & brown sugar & anything brown is healthy right? Ok, well that is what I tell myself anyway & really it’s not as bad as some cakes. Delicious & you can really taste the raspberries which give the flavour a great zing. Note I don’t eat it with butter as I don’t find it’s needed at all. The recipe is from the September 2006 Australian Table magazine.

Banana & Raspberry Loaf

Butter, to grease & serve
2 egg whites, lightly beaten
2 large ripe bananas, peeled, mashed
¾ cup (165g) brown sugar, firmly packed
¼ cup (60ml) vegetable oil
1 ½ cups (225g) plain flour
1 ¼ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon bicarb of soda
1 ¼ cups (190g) frozen raspberries

Preheat oven to 160c. Grease a 14 x 21cm loaf tin. Line base & sides with baking paper.

Combine egg whites, banana, sugar & oil in a bowl. Sift in dry ingredients & fold together until just combined. Fold through raspberries. Spoon mixture into prepared tn & bake for 1 ¼ hours or until skewer inserted comes out clean. Cool for 5 minutes in pan before turning out onto a wire rack to cool completely. Slice, toast if desired & serve with butter.