Banana raspberry nut loaf

Commercial fruit loaves are usually made with white flour and refined oils, and are loaded with added sugar. Our supertasty version uses buckwheat flour, nut meal and fabulously healthy extra virgin olive oil. You can slice and freeze it in individual portions and even thaw it directly in the toaster for a quick afterschool snack. Grownups will also enjoy this loaf with an afternoon cup of tea.

Serves 10

Prep time 10 minutes Cook time 1 hour

120g buckwheat flour

100g hazelnut meal

2 tsp baking powder

1 tsp mixed spice

3 ripe bananas, mashed (about 300g in total)

1⁄3 cup (115g) honey

2 large eggs, lightly whisked

1⁄4 cup (60ml) mildflavoured extra virgin olive oil

1 cup (125g) fresh or frozen raspberries

Method

Heat the oven to 180degC. Line a 10cm x 20cm loaf tin with baking paper, allowing the paper to extend over the sides.

Sift the flour, hazelnut meal, baking powder and mixed spice into a large mixing bowl.

Combine the mashed bananas with the honey, eggs and oil. Stir into the dry ingredients until just combined.

Reserve about 12 raspberries for decoration. Gently stir the remaining raspberries through the batter.

Spoon the batter into the tin, then top with the reserved raspberries. Bake for about 5060 minutes or until the loaf is cooked through when tested with a skewer. If the skewer comes out sticky, bake the loaf for a further 510 minutes. Cool in the tin for 10 minutes before turning out on to a wire rack to cool. Store in the fridge for up to 5 days.

Tips: Use a glutenfree baking powder for a glutenfree loaf. You can replace the hazelnut meal with any other nut meal.

For a chocolate version, add 1 tablespoon dark chocolate chips along with the raspberries.

Nutrition per serve: Energy 1010kJ | protein 6g | fat 13g (sat fat 1g, poly 1g, mono 9g) | carbohydrate 24g | fibre 3g