BANANA AND RASPBERRY LOAF
Prep And Cook: 1 Hour 10 Minutes Serves 12
Olive oil cooking spray 100g olive oil margarine ¾ cup (165g) firmly packed brown sugar 2 eggs 1 cup mashed ripe banana
1⁄ 3 cup (80ml) buttermilk 1¼ cups (185g) plain flour 1½ tsps bicarbonate of soda
2⁄ 3 cup (80g) oat bran 1½ cups (225g) frozen raspberries
1. Preheat the oven to 180°C. Grease a 21cm x 11cm (base measurement) loaf pan with cooking oil spray and line base and two long sides with one piece of baking paper. 2. Beat the margarine and sugar in a small bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating until just combined between additions. Stir in the banana and buttermilk. Sift together flour and bicarbonate of soda. Fold into the banana mixture with the oat bran until just combined. Fold in the frozen raspberries. 3. Spoon the mixture into the pan and smooth surface. Bake for about 55 minutes or until cooked when tested with a skewer. Stand for 5 minutes before turning onto a wire rack to cool.
Suitable to freeze. Not suitable to microwave.
This recipe is diabeticfriendly, with moderate GI, two carbohydrate exchanges per serve and low sodium, and is a good source of fibre. You will need about two medium bananas for this recipe.
COOK’S NOTE: This loaf can be stored in an airtight container for up to three days. You can wrap individual slices in plastic wrap and seal in an airtight container before freezing for up to one month. Thaw slices at room temperature, place frozen into school lunchbox or toast straight from the freezer.