One bowl raspberry banana bread
This one bowl raspberry banana bread is a simple, no-fuss recipe that’s perfect for using up ripe bananas. Soft, moist, and bursting with raspberries, it makes a great snack or lunchbox filler.
Print
Pin
Save
Servings: 12
Calories: 220kcal
Ingredients
- 1 cup mashed banana about 3-4 bananas
- ¾ cup brown sugar
- 2 free-range eggs lightly beaten
- ¼ cup olive oil
- ¼ cup milk
- ⅓ cup self-raising flour
- ⅓ cup rolled oats
- ⅔ cup wholemeal self-raising flour
- 1 teaspoon cinnamon
- ½ cup coarsely chopped walnuts preferably toasted but I forgot
- ½ cup raspberries lightly crushed (fresh or frozen)
Instructions
- Pre-heat the oven to 160C fan-forced and grease and line a 14x21cm loaf tin so the paper extends over the long sides.
- In a large bowl, stir together the banana and sugar then sir in the eggs, oil and milk.
- Add the flours, oats, cinnamon, nuts and raspberries and stir until everything is mixed in.
- Spread the batter into the tin and bake for 50 mins to 1 hour or until a cake tester inserted in the middle comes out clean.
- Leave in the tin for 5 minutes then transfer to a wire rack to cool completely.
- Serve toasted with butter.
Nutrition
Calories: 220kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 17mg | Potassium: 168mg | Fiber: 2g | Sugar: 16g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
