Banana & Raspberry Bread

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.

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