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Yields10 Servings

 150 g butter softened
 1 cup brown sugar
 2 eggs lightly beaten
 2 ripe bananas, peeled and mashed
 2 cups self-raising flour
 ½ tsp Bake Aid OR 1 teaspoon DigestEasy, OR ¼ teaspoon Relief
 1 tsp baking powder
 ½ cup milk
 ½ cup fresh or frozen raspberries thawed on a sheet of kitchen paper. Sprinkle with a little Relief.

1

Preheat oven to 180˚C. Grease the base and sides of a 7cm deep, 11cm x 21cm loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.

2

Cream butter and sugar until pale in an electric mixer. Add beaten eggs in two portions, beating mixture well after each addition.

3

Stir in mashed banana.

4

Sift flour with baking powder (and Bake Aid if not adding to Milk) over the banana mixture.

5

Stir Biohawk product of choice into milk and then stir into the mixture with a wooden spoon until well combined.

6

Spoon half the mixture into loaf pan. Spread the raspberries over the surface and add the second half of the mixture. Smooth surface.

7

Bake for 45-50 minutes (testing with skewer). Cool in pan for 10 minutes. Cool completely on wire rack.

Note: Can be cut into 10 even slices and stored in freezer in a sealable plastic container with slices separated with baking paper.

Ingredients

 150 g butter softened
 1 cup brown sugar
 2 eggs lightly beaten
 2 ripe bananas, peeled and mashed
 2 cups self-raising flour
 ½ tsp Bake Aid OR 1 teaspoon DigestEasy, OR ¼ teaspoon Relief
 1 tsp baking powder
 ½ cup milk
 ½ cup fresh or frozen raspberries thawed on a sheet of kitchen paper. Sprinkle with a little Relief.

Directions

1

Preheat oven to 180˚C. Grease the base and sides of a 7cm deep, 11cm x 21cm loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.

2

Cream butter and sugar until pale in an electric mixer. Add beaten eggs in two portions, beating mixture well after each addition.

3

Stir in mashed banana.

4

Sift flour with baking powder (and Bake Aid if not adding to Milk) over the banana mixture.

5

Stir Biohawk product of choice into milk and then stir into the mixture with a wooden spoon until well combined.

6

Spoon half the mixture into loaf pan. Spread the raspberries over the surface and add the second half of the mixture. Smooth surface.

7

Bake for 45-50 minutes (testing with skewer). Cool in pan for 10 minutes. Cool completely on wire rack.

Note: Can be cut into 10 even slices and stored in freezer in a sealable plastic container with slices separated with baking paper.

Banana and Raspberry Bread