BA­NANA AND RASP­BERRY LOAF

Women's Weekly (Malaysia) - - Smart Snacking -

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.

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