When I bake, I know what I like, but sometimes it is hard to tell what other people actually like. I regularly take baked goods into work and people there can be quite effusive in their praise even at times when I don’t agree. But I guess when someone asks for the recipe because they’ve been looking for a banana bread that is”moist but not too sticky” you know that you’re onto a winner!
Also, I just adore the combination of raspberries and bananas!
Banana & Raspberry Bread
2 egg whites
3 medium bananas, mashed until smooth
¾ cup brown sugar, firmly packed
¼ cup vegetable oil
1 ½ cups plain flour
1 ¼ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon bicarbonate of soda
1 ½ cups frozen raspberries
Preheat oven to 160C. Grease and line a 14x21cm loaf pan with baking paper.
Lightly beat egg whites until soft peaks form. Combine egg whites, banana, sugar, and oil in a large mixing bowl.
Sift in flour, baking powder, cinnamon, and bicarbonate of soda.
Fold together until just combined. Fold through raspberries and spoon mixture into prepared pan.
Bake for 1 1/4 hours, until a skewer inserted comes out clean. Cool for 5 minutes in the pan before turning out onto a wire rack to cool completely. Slice to serve.