Banana and (Rasp)berry Bread

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Servings: 9
Ready In: 2hrs 45min
Calories: 225
Good for: Lunch

About this Recipe

I started making this recipe a few months ago after showing it to some clients and thought I’d give it a try to use up some over-ripe bananas. It was such a hit – my daughter and husband loved it, and we make it regularly. It is perfect to make and freeze, and as such makes a fabulous quick breakfast when you have to get out the door in a hurry. I have it toasted spread with Ricotta and sprinkled with cinnamon, while my daughter toasts it and butters it, while my husband heats it up in the Microwave and eats it warm.


  • Canola Cooking Spray
  • 4 Ripe bananas
  • 1/4 cup sugar
  • 1/2 cup low-fat milk (or any milk)
  • 2 eggs
  • 1 cup Self-raising Flour
  • 1 Cup wholemeal Self-raising flour
  • 1 tsp ground cinnamon
  • 1 cup raspberries


  1. Preheat oven to 220 degrees. 200 if fan-forced. Spray 20 x 10cm loaf tin with oil then line with non-stick baking paper.
  2. Mash Bananas in a large bowl, then add sugar, ilk and eggs and mix with a fork until well combined.
  3. Sift flours and cinnamon on top of banana mixture (returning husks to bowl). Mix ingredients together, (though do not overmix). Gently fold through raspberries.
  4. Spoon mixture into prepared loaf tin and smooth surface.
  5. Bake for 35-40 minutes then cover with foil and bake for further 20 minutes. Test with a skewer (centre will be moist but not wet if cooked). Allow to cool in tin for 5 minutes then turn onto wire rack.
  6. Cut into 1cm slices and toast before serving if desired


  • For an extra fibre hit, use 2 Cups of Wholemeal Flour
  • Any type of berries can be used