| Cook Time | 50 minutes |
| Servings | slices |
Ingredients
- 2 Bananas mashed
- 2 Eggs
- 1/2 cup Skim Milk
- 30 grams Margarine melted and cooled
- 1 cup Self Raising Wholemeal Flour
- 1/2 cup Self Raising Flour
- 1 teaspoon Cinnamon Ground
- 1/3 cup Brown Sugar
- 1 cup Raspberries broken into pieces while still frozen
Ingredients
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Instructions
- Preheat oven to 160c fan forced. Spray a 5 cm deep, 11 cm x 21 cm loaf pan with baking paper, allowing paper to overhang the sides.
- Put the banana, egg, milk and spread in a medium bowl. Whisk until combined. Sift the flours and cinnamon into a large bowl, returning any husks to the bowl, stir in the sugar.
- Add the banana mixture to the flour mixture and mix until well combined. Stir in raspberries. Spoon mixture into the loaf pan and spread evenly to cover base. Smooth surface with the back of a spoon.
- Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 15 minutes. Turn out onto a wire rack to cool.
- Cut bread into 14 slices. Serve warm or at room temperature.
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